Southwestern Pasta & Cheese
photo by gailanng
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 3 1⁄3 cups uncooked bow tie pasta
- 1 medium sweet red pepper, chopped
- 8 green onions, chopped
- 1 tablespoon olive oil
- 1⁄4 cup all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon chipotle chile in adobo, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cumin
- 2 1⁄4 cups nonfat milk
- 1 cup shredded sharp cheddar cheese, divided
- 4 slices center-cut bacon, strips cooked and crumbled
- 2 tablespoons fresh cilantro, minced
directions
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, saute pepper and onions in oil until tender. Stir in the flour, chili powder, cumin, salt, and chipotle pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup cheese until melted.
- Drain pasta; toss with sauce. Stir in bacon and cilantro. Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 20-25 minutes or until bubbly.
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Reviews
-
This had a deliciously smokey taste, even though I used a bacon substitute (because we are vegetarians). I used 1% milk and lowfat cheddar. I had some leftover cherry tomatoes, so I added them. The chipotle in adobo and cheddar cheese matched one another very well. At first I thought it was going to turn out too saucy but that was not the case. I added 2 teaspoons chipotle instead of just one. Thanks very much we really enjoyed this.
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Oh boy did we love this pasta dish! Not overly spicy, just rich and flavorful. I don't care for onions so used a green pepper instead, and used 1 chipotle (minced) with about 1 tsp of the adobo sauce. I didn't exactly measure out the cheese so probably used just a bit more. We had this as a main dish and really enjoyed it - thanks for posting this keeper!
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I enjoyed this dish, however my hubby didn't (his spiciness meter is broken, he could probably eat a habanero and not sweat!). Even with increasing the chipotle it wasn't very spicy to my palate. I think I will make this again, perhaps increasing the spice a bit more. I used more like 1 TBSP of the chipotle, increased the cheese to 1 cup in the sauce and about 1/4 cup on top, and I used whole wheat rotini instead of the bowties.
RECIPE SUBMITTED BY
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