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Ingredients

• 1 (7-ounce) can chipotle chiles in adobo sauce
• 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

Description

MyRecipes