Y'all, nothing says comfort like
And cheese is only made better by
(like peppers and onions and cumin and chile powder)
Here's the math I did to get this pot of gold*:
-Cream of Chicken Soup Yuck
-Velveeta Double Yuck
+More (Not Light) Cheese
Creamy Comfort with Flair and Just Enough Richness
Worth Making Once for Monday Night Girls with Leftovers for Roommates
And then again for Family with Twin Newborns
With Enough for Weeknight Surprise for My Parents
*I really think most Southern Living recipes need to be lighted up and rid of processed junk Cooking Light style and most Cooking Light recipes need to simplified and given a little more sinfuless Southern Living style so that you end up with beauties like this.
1 tablespoon butter
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 (14 1/2-ounce) can Rotel diced tomatoes and green chiles, undrained
4 cups cooked elbow macaroni (about 2 cups uncooked)
3 cups shredded cheddar cheese, divided
1 cup 1% low-fat cottage cheese
1 cup 2% reduced-fat milk
1/4 cup grated fresh Parmesan cheese
1 large egg, lightly beaten
1 teaspoon chili powder
1/2 teaspoon ground cumin
Preheat oven to 350°.
Melt butter in a large pot over medium-high heat. Add chopped onion, bell pepper, and garlic; cook 4 minutes or until onion is tender. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add tomatoes. Cook 3 minutes or until thickened. Add pasta, 2 cups cheddar cheese, cottage cheese, milk, Parmesan, egg, and spices; stir to combine.
Spoon pasta mixture into a 2-quart baking dish (or two 8x8 pans) coated with cooking spray. Sprinkle with remaining cheddar cheese.
Bake at 350° for 30 minutes or until bubbly.