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Chili Cheddar Penne Recipe
Chili Cheddar Penne Recipe photo by Taste of Home

Chili Cheddar Penne Recipe

Read Reviews (9)
4.5 9
Publisher Photo
There's plenty of saucy, cheese flavor in Chili Cheddar Penne, from Aaron Werner of Madison, Wisconsin. Taco seasoning and canned chilies give it a zippy Southwestern flare. Make it as spicy as you like by using mild or hot chilies and regular or spicy taco seasoning. Make this dish as spicy as you like by using mild or hot chilies, as well as regular or spicy taco seasoning. Save the rest of the taco seasoning packet to use for another dish.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 1-1/3 cups uncooked penne pasta
  • 4 teaspoons butter
  • 4 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1 cup milk
  • 2 cups (8 ounces) shredded cheddar cheese
  • 4 teaspoons taco seasoning
  • 1/4 teaspoon salt
  • 2/3 cup frozen corn, thawed
  • 2/3 cup chopped fresh tomatoes
  • 1 can (4 ounces) chopped green chilies, drained
  • Sliced avocado, optional

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat to medium. Stir in the cheese, taco seasoning and salt. Cook and stir for 2-3 minutes or until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through.
  3. Stir in the corn, tomatoes and chilies just until combined. Garnish with avocado if desired. Yield: 6 servings.
Originally published as Chili Cheddar Penne in Taste of Home October/November 2007, p58

Reviews for Chili Cheddar Penne(9)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 12, 2012

This was fantastic and so easy. The only changes I made were to omit the corn and salt, and I used bruschetta I had on hand instead of fresh tomatoes. The recipe easily doubled and there was LOTS of sauce, so I could have increased the pasta even more. Definitely a keeper!

MY REVIEW
Reviewed Aug. 4, 2011

This was a huge hit with everyone from my husband to my 3yr old and my very picky mother in law!! i doubled the recipe and used a whole box of penne and added hamburger and pinto beans to make it a main course. this will definatley be added to our menu regularly :) thanks for sharing such a wonderful recipe

MY REVIEW
Reviewed Aug. 4, 2011

This was a huge hit with everyone from my husband to my 3yr old and my very picky mother in law!! i doubled the recipe and used a whole box of penne and added hamburger and pinto beans to make it a main course. this will definatley be added to our menu regularly :) thanks for sharing such a wonderful recipe

MY REVIEW
Reviewed Jul. 19, 2011

This is one of my new favorites. It's very quick and easy, and tastes great. I love the southwestern flare. We like our food a bit spicy, so I use hot & spicy taco mix to boost the spice factor. I add some ground beef or diced/shredded chicken to make this a substantial main dish. Can't say how it tastes leftover... my fiance always devours the leftovers before I get a chance to find out for myself. Must taste alright then!

MY REVIEW
Reviewed Oct. 6, 2010

This was OK. Not my favorite. It might've been different with a different type of cheese or with a spicier taco seasoning. I though the cheese didn't melt that well (even with the roux) and I would recommend using Velveeta or another cheese that melts well.

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