Monday, March 12, 2012

Chipotle Mac and Cheese.

Good morning!   

It’s Monday…the first day of the PSSA's at my school.  The PSSA's are Pennsylvania's high stakes assessments and they will take place for the next six days in my classroom.  My students will be taking this standardized test in the areas of math and reading.  It’s like the "Olympics" of the school year…everything we do is aimed at succeeding on the PSSA. 

On a lighter note, I made the Chipotle Mac and Cheese that was served at Vynecrest Vineyard on last week’s winery trip.  This recipe was created by Lisa Morton of the Hereford County Store.  It was so good, I thought I would try it out and share it with you.  

Here's the recipe:

1 (7 ounce) can chipotle chiles in Adobo sauce (very spicy!)
1 tablespoon butter
½ cup onion, chopped
½ cup green pepper, chopped
1 clove garlic, minced
2 tablespoons flour
1 (14.5 ounce) can diced tomatoes with green chiles (undrained)
6 cups hot, cooked macaroni
2 cups shredded cheddar cheese
1 cup low-fat cottage cheese
¼ parmesan cheese, grated
1 cup milk (I used skim)
1 large egg, beaten
½ cup Panko breadcrumbs

Preheat oven to 350 degrees.

In a large pot, melt butter.  Take two of the chiles from the can and chop them finely.  Note: These chilies make the recipe spicy.  For less heat, reduce the amount of chiles or eliminate them all together.  

Add chopped chiles, onions, peppers, and garlic.  Saute until tender, about 4 minutes.  

Sprinkle in flour and stir constantly for about a minute or two. 

Add can of tomatoes and cook until thickened, about 3 minutes.  

Add pasta, cheese, cottage cheese, milk, parmesan cheese and egg.  Stir to combine.  

Spoon mixture into a 9 x 13 pan sprayed with cooking spray.  Top with Panko breadcrumbs. 

Bake approximately 30 minutes, or until heated and bubbly.

To accompany this dish, we had marinated grilled chicken and a salad.

I used fresh Mache salad, or Lamb’s Lettuce.  These delicate leaves were amazing.  I topped them with dried cranberries, toasted walnuts, shards of extra sharp cheddar cheese, a drizzle of gourmet extra virgin olive oil, kosher salt/pepper, and a splash of lemon juice.  Delicious!

Fred and I enjoyed a glass of Pinnacle Ridge's Traminette wine with the dinner.  A perfect pairing!

The best thing?  There is some left for today’s lunch!! 

Make it a great Monday!



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