Southwestern Pasta & Cheese

"From Taste of Home's Healthy Cooking Magazine. Naomi Reed of McMinnville Oregon wrote, "I gave mac and cheese a twist by adding some favorite ingredients. My family absolutely loves this side dish.""
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by Starrynews photo by Starrynews
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by loof751 photo by loof751
Ready In:
50mins
Ingredients:
13
Serves:
8
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ingredients

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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

  1. You gave us your best recipe? I hope your pension is sacrosanct. Delicious. Made for PRMR.
     
  2. Really great twist on mac & cheese! The flavors were great and the nice little kick from the chipotle was great. Thanks for sharing!
     
  3. 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.
     
  4. 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!
     
  5. 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.
     
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RECIPE SUBMITTED BY

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