Chili Cheddar Penne
There's plenty of saucy, cheese flavor in this dish. Taco seasoning and canned chilies give it a zippy southwestern flare. Make it as spicy as you'd like by using mild or hot chiles and regular or spicy taco seasoning. —Aaron Werner, Madison, Wisconsin
Ingredients
- 1-1/3 cups uncooked penne pasta
- 4 teaspoons butter
- 4 teaspoons all-purpose flour
- 1 cup whole milk
- 2 cups 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 chiles, drained
- Sliced avocado, optional
Directions
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1Cook 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.
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2Reduce 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.
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3Stir in the corn, tomatoes and chiles just until combined. Garnish with avocado if desired.
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