Chili and Cheddar Bow Tie Casserole

[Roxy]

Chili and Cheddar Bow Tie Casserole:

 

1 (7-oz.) can Chipotle Chiles In Adobo Sauce

1 T. butter

1 cup chopped red bell pepper

1/2 cup diced Canadian Bacon-suppose you could substitute hamburger or sausage

1 cup thinly sliced green onions

2 T. flour

1 tsp. chili powder

1/2 tsp.salt

1/2 tsp. Ground Cumin

2-1/4 cups milk

2 cups Shredded Sharp Cheddar Cheese, divided

2 tablespoons chopped fresh cilantro-opt.

8 cups hot cooked Farfalle- (bow tie pasta)- or other short pasta

 

Preheat oven to 400 degrees.

 

Remove 1 tsp. 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 11x7-in. baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Bake at 400 degrees for 15 minutes or until browned.