A Fall Favorite...

Fancy Mac!!

Pat and I love, love, love this recipe this time of the year. It is great comfort food... maybe only somewhat healthy but certainly hearty. Cheese. Mmmm....

Yield: 6 servings

Ingredients

· 1 (7 ounce) can chipotle chilies in adobo sauce

· 1 tbsp. butter

· 2 cloves garlic

· ½ c. finely chopped green pepper

· ¼ c. finely chopped onion

· 1 (14 ounce) can of diced tomatoes and chilies

· 4 c. cooked macaroni

· 2 c. shredded sharp cheddar cheese

· 1 c. low fat cottage cheese

· 1 c. milk

· ¼ c. parmesan cheese

· 1 egg, lightly beaten

· Bread crumbs

Preparation

Preheat oven to 350 degrees. Set aside 1 tbsp. adobo sauce from can and remove 2 chilies; finely chop to measure 1 tbsp. Melt butter in a stock pot on medium-high heat. Add chopped chilies, onion, bell pepper, and garlic; cook 4 minutes. Sprinkle with flour and cook 30 seconds. Reduce heat to medium and add tomatoes. Cook 3 minutes or until thickened. Add reserved 1 tbsp. adobo sauce, pasta, and remaining ingredients—stir to combine. Spoon pasta into a prepared baking dish (2 quart) and top with bread crumbs (if desired). Bake at 350 degrees for 30 minutes or until bubbly.