Chili Cheddar Bacon + Pasta Casserole
Source of Recipe
from rdj
Chili Cheddar Bacon + Pasta Casserole
1, 7 ounce can chipotle chiles in adobo sauce
1 Tablespoon butter
1 cup chopped sweet 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 milk
2 cups shredded reduced-fat sharp Cheddar cheese,
...(8 ounces), divided
2 Tablespoons chopped fresh cilantro
8 cups hot cooked farfalle (bow tie) or other short pasta
cooking spray
Heat oven to 400 degrees F.
Coat an 11 x 7 x 2 inch baking dish with 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; 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 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 mixture into baking dish.
Sprinkle 1/2 cup cheese over top.
Bake for 15 minutes or until browned.
Makes 6 servings.
|
|
member logon
