Mexican Mac and Cheese

*Originally posted April 29, 2013

I swore I would not eat pasta for a long time after the marathon, but in light of what happened, I really wanted comfort food last week.  Plus I had my studio’s dance recital, and I needed something that traveled easy. I prefer to use corn pasta for mac and cheese because it’s like eating nachos in pasta form and y’all know how I love me some nachos.

2 cups corn pasta
1 tablespoon canola oil
2 chipotle chiles in adobo sauce, chopped
1 yellow onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
2 tablespoons GLUTEN FREE all-purpose flour
1 teaspoon chili powder (adjust to taste)
1 (14 1/2 ounce) can diced tomatoes with green chiles, including juices
1 teaspoon adobo sauce (from can of chipotle chiles)
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup nonfat cottage cheese
1 cup skim milk
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 egg, lightly beaten
1 (15 ounce) can black beans, rinsed and drained
Cooking spray
3 tablespoons crushed tortillas


  1. Preheat oven to 350 degrees.  Cook pasta according to package directions.
  2. In a large pot, HEAT OIL over medium high heat.   Add chiles, onion, and bell pepper, and cook 4 minutes, or until onion is tender.  Add garlic and cook 1 minute, or until garlic is fragrant, stirring frequently.
  3. Sprinkle with flour and chili powder, and cook 30 seconds, stirring constantly.
  4. Reduce heat to medium and add tomatoes.  Cook for 3 minutes, or until mixture is thickened.
  5. Add adobo sauce, cheddar cheese, cottage cheese, milk, Parmesan and egg, stirring until combined and cheese is melted.  Add cooked pasta and black beans, stirring until combined.
  6. Spray a 2-quart baking dish with cooking spray.  Pour pasta mixture into prepared baking dish.  Top with bread crumbs.  Bake for 30 minutes or until bubbly.
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