Chili and Cheddar Bow Tie Casserole

Ingredients

• 1 tablespoon butter 
• 2 ounces canadian bacon diced
• 1 teaspoon chili powder 
• 7 ounce chipotle chiles in adobo sauce canned
• 8 cups farfalle pasta hot cooked (bow tie pasta)
• 2 tablespoons flour all-purpose
• 2 tablespoons cilantro leaves fresh chopped
• 1 cup green onions thinly sliced
• 0.5 teaspoon ground cumin 
• 2.3 cups milk 2% reduced-fat
• 1 cup bell pepper red chopped
• 0.5 teaspoon salt 
• 8 ounces sharp cheddar cheese shredded divided reduced-fat

Equipment

• frying pan
• oven
• whisk
• baking pan
• ziploc bags
• dutch oven

Directions

1. Preheat oven to 40
2. Remove 1 teaspoon adobo sauce and 1 chile from canned chiles; mince the chile.
3. Place remaining sauce and chiles in a zip-top plastic bag; freeze for another use.
4. Melt butter in a large Dutch oven over medium-high heat.
5. Add bell pepper and bacon; saut 4 minutes.
6. Add onions; saut 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.
7. Remove from heat. Gradually add 1 1/2 cups cheese and cilantro, stirring until cheese melts.
8. Add pasta to pan; toss well.
9. Spoon the pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.
10. Sprinkle 1/2 cup cheese over pasta mixture.
11. Bake at 400 for 15 minutes or until browned.