Hot and Spicy

This morning was the coldest yet here in MyTown, with temperatures down to 8 degrees. Sigh.

I had a pretty slow, pleasant day today. I completed some longstanding projects around the house, listening to NPR and Tom Waits; I baked some more of the walnut raisin biscotti (by request from Our Hero); I baked another loaf of the no-knead miracle bread, this one higher than the last; and I made a warm, comforting dinner.

I'd sent this recipe out in the past to friends and family because it was so delicious the first time I made it. I think LD was over for dinner that night, if I'm not mistaken (Hi, L!). Take my advice and give this a whirl. It is healthy (I've made a few changes from the original Cooking Light recipe), spicy and creamy-delicious. Perfect for these cold winter blahs!

Oh, and if you're not so into the spice (or your stomach isn't), I suppose you could omit the chipotle peppers, and it would still be oniony peppery macaroni goodness. I wouldn't leave out the adobo if you do, though. The smoky flavor really makes this dish!

Oh yeah, Our Hero went back for thirds . . .

Chipotle Mac & Cheese
2 chipotle chiles, chopped
1 t. adobo sauce
1 T. butter
1 finely chopped medium onion
1 finely chopped red bell pepper
1 clove finely chopped garlic
2 T. flour
1 14oz. can diced tomatoes with chiles, undrained
4 cups cooked whole wheat macaroni noodles (about 2 cups uncooked)
2 cups shredded reduced-fat sharp cheddar (I love Cabot's 50% Light)
1 cup 1% low-fat cottage cheese
1 cup skim milk
1/4 cup parmesan cheese
1 large egg, beaten
Bread crumbs

Preheat oven to 350 degrees. Melt butter in a dutch oven. Cook chiles, onion, pepper, and garlic. Cook until onion is tender. Sprinkle with flour, and cook for 30 seconds, stirring constantly. Reduce heat and add tomatoes and their juice. Cook until thickened. Toss in adobo, pasta, cheeses, milk, and egg. Stir well. Spoon into a 9x13 baking dish. Top with bread crumbs and bake for 30 minutes. This could feed a crowd.