Chili and Cheddar Bow Tie Casserole

"This is a yummy, spicy macaroni and cheese. Originally from Cooking Light October 2001."
 
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Ready In:
35mins
Ingredients:
15
Serves:
6
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ingredients

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directions

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

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Reviews

  1. Very good family meal -- a nice change from traditional mac n' cheese. Thanks for sharing
     
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RECIPE SUBMITTED BY

I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
 
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