Chili and Cheddar Bow Tie Casserole
This is a SparkPeople.com Recipe (what's this)
IntroductionIf you don't have farfalle, substitute ziti, rigatoni, or even macaroni.
If you don't have farfalle, substitute ziti, rigatoni, or even macaroni.
1 (7-ounce) can chipotle chiles in adobo sauce1 tablespoon butter1 cup chopped red bell pepper1/2 cup diced Canadian bacon (about 2 ounces)1 cup thinly sliced green onions2 tablespoons all-purpose flour1 teaspoon chili powder1/2 teaspoon salt1/2 teaspoon ground cumin2 1/4 cups 2% reduced-fat milk2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese, divided2 tablespoons chopped fresh cilantro8 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; 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 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 for 15 minutes or until browned.
Yield: 6 servings (serving size: 1 1/3 cups)
For more crowd-pleasing casseroles that satisfy morning, noon, or night, visit Cooking Light.