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Southwestern Pasta & Cheese

 Southwestern Pasta & Cheese
“I decided to give my old mac 'n' cheese recipe a new twist by including some of my favorite Southwestern ingredients. I especially like the smoky flavors of the chipotle and bacon…my family loves it all!” Serve with a salad or veggie. Naomi Reed - McMinnville, Oregon
8 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 3-1/3 cups uncooked bow tie pasta
  • 1 medium sweet red pepper, chopped
  • 8 green onions, chopped
  • 1 tablespoon olive oil
  • 1/4 cup all-purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon minced chipotle pepper in adobo sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 2-1/4 cups fat-free milk
  • 1 cup (4 ounces) shredded sharp cheddar cheese, divided
  • 4 center-cut bacon strips, cooked and crumbled
  • 2 tablespoons minced fresh cilantro

Directions

  • 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, chipotle pepper, salt and
  • cumin 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-qt. baking dish coated with cooking spray. Sprinkle with
  • remaining cheese. Bake, uncovered, at 400° for 20-25 minutes or

2 of 2

Southwestern Pasta & Cheese (continued)

Directions (continued)

  • until bubbly. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 240 calories, 8 g fat (4 g saturated fat), 20 mg cholesterol, 327 mg sodium, 32 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1/2 fat.