Ingredients
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3 1/3 cups uncooked bow tie pasta
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1 medium sweet red pepper, chopped
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8 green onions, chopped
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1 tablespoon olive oil
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1/4 cup all-purpose flour
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1 teaspoon chili powder
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1 teaspoon chipotle chile in adobo, minced
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1/2 teaspoon salt
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1/2 teaspoon cumin
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2 1/4 cups nonfat milk
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1 cup shredded sharp cheddar cheese, divided
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4 slices center-cut bacon, strips cooked and crumbled
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2 tablespoons fresh cilantro, minced
Instructions
- 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.