1 (7 ounce) can chipotle chiles in adobo sauce (don't worry, you won't use much) 

1 tablespoon butter

1/2 cup finely chopped onion

1/2 cup finely chopped green bell pepper

1 garlic clove, minced

2 tablespoons all purpose flour

1 (14 1/2 ounce) can diced tomatoes and green chiles, undrained

4 cups hot cooked elbow macaroni (about 2 cups uncooked)

2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese

1 cup 1% low-fat cottage cheese

1 cup 2% reduced-fat milk

1/4 cup (1 ounce) grated fresh Parmesan cheese

1 large egg, lightly beaten

Cooking spray

3 tablespoons dry breadcrumbs

 

Preheat oven to 350 degrees. Remove 1 teaspoon adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop to measure 1 tablespoon. Melt butter in a Dutch oven over medium-high heat. Add chopped chiles, onion, bell pepper, and garlic; cook 4 minutes or until onion is tender, stirring frequently. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add tomatoes. Cook 3 minutes or until thickened. Add reserved 1 teaspoon adobo sauce, pasta, cheddar cheese, cottage cheese, milk, Parmesan, and egg; stir to combine. Spoon pasta mixture into a 2-quart baking dish coated with cooking spray; top with breadcrumbs. Bake at 350 degrees for 30 minutes or until bubbly.

 

Serving 6: Calories 324, Fat 8.5g, Fiber 2g