As I've mentioned before, Brian's a sucker for a casserole. Throw the word "cheese" in the title and he's game. I've gotten to where I'll make up a name for something that he might not eat and as long as I mention cheese, he's good to go.
I honestly have no idea how this casserole tastes. (Just keeping it real.) I wasn't hungry the night I made it, but Brian ate all of it. Yes, all of it. So judging by that, it must taste pretty good!
Chili and Cheddar Bow Tie Casserole
Source: Cooking Light
6 servings (serving size: 1 1/3 cups)
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon butter
1 cup chopped red bell pepper
1/2 cup diced Canadian bacon (about 2 ounces)
1 cup thinly sliced green onions
2 tablespoons all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 1/4 cups 2% reduced-fat milk
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese, divided
2 tablespoons chopped fresh cilantro
8 cups hot cooked farfalle (bow tie pasta) or other short pasta
Preheat oven to 400°.
Remove 1 teaspoon adobo sauce and 1 chile from canned chiles; mince the chile. Place remaining sauce and chiles in a zip-top plastic bag; freeze for another use.
Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and bacon; sauté 4 minutes. Add onions; sauté 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. Remove from heat. Gradually add 1 1/2 cups cheese and cilantro, stirring until cheese melts. Add pasta to pan; toss well.
Spoon the pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Bake at 400° for 15 minutes or until browned.
Calories: 369 (30% from fat)
Fat: 12.4g (sat 7.4g,mono 1.6g,poly 1g)
Weight Watchers Points: 8