Chili and Cheddar Bow Tie Casserole
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 1/2 cups 2% reduced fat milk
2 cups (8 oz0 shredded reduced-fat sharp cheddar cheese, divided
2 tablespoons chopped fresh cilantro
8 cups hot cooked farfalle (bow tie pasta) or other short pasta
- preheat oven to 400.
- 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. (ed note: this instruction is pretty asinine, don't ask us to explain, were trying to find someone to clarify to us.)
- melt butter in a large dutch oven over medium high heat. add bell pepper and bacon, saute 4 minutes. add onions; saute 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 contantly 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 11x7 baking dish coated with cooking spray. sprinkle 1/2 cup cheese over pasta mixture. bake at 400 for 15 minutes or until browned.
yields 6 servings (serving size: 1 1/3 cups)
source: cooking light (issue unkown)