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Chili and Cheddar Bow Tie Casserole




Source of Recipe


Source: Cooking Light magazine


List of 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



Recipe



Preheat oven to 400 degrees F.


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 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 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Bake at 400 degrees F for 15 minutes or until browned.