Ingredients
3-1/3 cups uncooked bow tie pasta1 medium sweet red pepper, chopped8 green onions, chopped1 tablespoon olive oil1/4 cup all-purpose flour1 teaspoon chili powder1 teaspoon minced chipotle pepper in adobo sauce1/2 teaspoon salt1/2 teaspoon ground cumin2-1/4 cups fat-free milk1 cup shredded sharp cheddar cheese, divided4 center-cut bacon strips, cooked and crumbled2 tablespoons minced fresh cilantro
Preparation
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 until bubbly.
