Chipotle Macaroni And Cheese

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1 (7-ounce) can chipotle chiles in adobo sauce

1 tablespoon butter

1/2 cup finely chopped onion

1/2 cup finely chopped green bell pepper

1 garlic clove, minced

2 tablespoons all-purpose flour

1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained

4 cups hot cooked elbow macaroni (about 2 cups uncooked)

2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese

1 cup 1% low-fat cottage cheese

1 cup 2% reduced-fat milk

1/4 cup (1 ounce) grated fresh Parmesan cheese

1 large egg, lightly beaten

Cooking spray

3 tablespoons dry breadcrumbs

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