- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1 tablespoon butter
- 1 cup chopped red bell pepper
- 1/2 cup diced Canadian bacon (about 2 ounces)
- 1 cup thinly sliced green onions
- 2 tablespoons all-purpose flour
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 2 1/4 cups 2% reduced-fat milk
- 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese, divided
- 2 tablespoons chopped fresh cilantro
- 8 cups hot cooked farfalle (bow tie pasta) or other short pasta
- Cooking spray
- calories 369
- caloriesfromfat 30 %
- fat 12.4 g
- satfat 7.4 g
- monofat 1.6 g
- polyfat 1 g
- protein 23.2 g
- carbohydrate 43 g
- fiber 3.1 g
- cholesterol 44 mg
- iron 1.6 mg
- sodium 758 mg
- calcium 472 mg
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.