Chili and Cheddar Bow Tie Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you don't have farfalle, substitute ziti, rigatoni, or even macaroni. Ingredients:
1 (7-ounce) can chipotle chiles in adobo sauce |
1 tablespoon butter |
1 cup chopped red bell pepper |
1/2 cup diced canadian bacon (about 2 ounces) |
1 cup thinly sliced green onions |
2 tablespoons all-purpose flour |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
2 1/4 cups 2% reduced-fat milk |
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese, divided |
2 tablespoons chopped fresh cilantro |
8 cups hot cooked farfalle (bow tie pasta) or other short pasta |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Remove 1 teaspoon adobo sauce and 1 chile from canned chiles; mince the chile. Place remaining sauce and chiles in a zip-top plastic bag; freeze for another use.
3. Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and bacon; sauté 4 minutes. Add onions; sauté 1 minute. Stir in the adobo sauce, minced chile, flour, chili powder, salt, and cumin; cook 1 minute. Gradually add milk; cook until thick and bubbly (about 4 minutes), stirring constantly with a whisk. Remove from heat. Gradually add 1 1/2 cups cheese and cilantro, stirring until cheese melts. Add pasta to pan; toss well.
4. Spoon the pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Bake at 400° for 15 minutes or until browned.
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