8 cups hot cooked farfalle (bow tie pasta) or other short pasta
How to Make It
Preheat oven to 400°.
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; 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 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Bake at 400° for 15 minutes or until browned.
Very good. Makes 4 very generous servings. You can sub in whole wheat farfalle and 1/2 lb. hot turkey sausage, which I think adds a nice flavor boost. Also, as others have mentioned, doubling the chipotles and adobo isn't a bad idea if you want something a with more of a hit spicy kick!
I've been making this for several years. I usually add more adobo and chipotle. It's a good serving size and calorie count. Tasty noodle dish, can be a tad dry, especially the leftovers. But I do recommend making it, and you get several servings from it.
We liked this a lot for a Tuesday family dinner with some corn and a tossed salad. Next time I would add a cup of green bell pepper along with the red and dot it with cream cheese in the middle. It's a pasta with sauce, not a thick baked egg sort of mac and cheese dish, and if you know that, you won't be disappointed. Like others, I doubled the canadian bacon and the chipotle.
My husband and I loved this recipe! We added a whole lot more chipotle though, as we like things spicy. I also used a maple bacon instead of the canadian bacon, which gave it a great hint of sweetness. Will be making this one again and again!