Chili and Cheddar Farfalle Casserole
 

Chili and Cheddar farfalle casserole

1 can chipotle chilies in adobo sauce
1 T. butter
1 cup thinly sliced green onions
2 tablespoons flour
1 teaspoon chili powder
salt
½ t. cumin
2 ½ cups milk
2 cups cheddar, sheddreded
8 cups cooked farfalle or other short pasta (macroni, ziti, rigatoni?)

Preheat oven to 400.
Remove 1 t. adobo sauce and 1 chili from canned chiles, mince. Freeze the rest for future use. Melt butter in large dutch oven, add bacon, sauté 4 minutes, add onions, sauté 1 minute, stir in adobo sauce, chile, flour, chili powder, salt, and cumin, cook 1 minute, Gradually add milk, cook until thick and bubbly (4 minutes), stirring constantly, remove from heat, gradually add cheese and cilantro, stirring until cheese melts.
Spoon into baking dish, sprinkle with cheeseand bake at 400 for 15 minutes.


You could add 1/2 - 1 cup meat such as diced bacon, ham, etc if you want.