Chili and Cheddar Bow Tie Casserole

“This is a yummy, spicy macaroni and cheese. Originally from Cooking Light October 2001.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. Remove ONE tsp adobo sauce and ONE chile from canned chiles.
  3. Mince the chile.
  4. Place remaining sauce and chiles in a zip-lock bag, freeze for another use.
  5. Melt butter in a large casserole dish over medium high heat.
  6. Add bell pepper and bacon; saute 4 minutes.
  7. Add onions; saute 1 minute.
  8. Stire in adobo sauce, minced chile, flour, chili powder, salt, and cumin; cook 1 minute.
  9. Gradually add milk and cook till thick and bubbly (about 4 minutes) stirring constantly with a whisk.
  10. Remove from heat.
  11. Gradually add 1 1/2 cups cheese and cilantro, stirring well until cheese melts.
  12. Add pasta to pan; toss well.
  13. Spoon pasta mixture into an 11x7 inch baking dish coated with cooking spray.
  14. Sprinkle 1/2 cup cheese over pasta.
  15. Bake at 400 degrees fro 15 minutes or until browned.

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