Chili and Pasta Casserole
If you don't have farfalle, substitute ziti, rigatoni, or even macaroni.
1 can (7 oz.) chipotle chiles in adobo sauce
1 TB butter
1 cup red bell pepper, chopped
1/2 cup (about 2 oz.) Canadian bacon, diced
1 cup green onions, thinly sliced
2 TB all purpose flour
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
2-1/4 cups 2% reduced-fat milk
2 cups (8 oz.) shredded reduced-fat sharp Cheddar cheese, divided
2 TB fresh cilantro, chopped
8 cups hot cooked farfalle (bow tie pasta) or other short pasta
Cooking spray
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.
Melt butter in a large Dutch oven over medium high heat. Add bell pepper and
bacon; sauté
for 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.
Spoon the pasta mixture into an 7" x 11" baking dish coated with cooking
spray.
Sprinkle 1/2 cup cheese over pasta mixture.
Bake at 400º F., for 15 minutes or until browned.
Makes: 6 servings (serving size: 1-1/3 cups).