Chili And Cheddar Bow Tie Casserole

• 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
• Cooking spray

1. Preheat oven to 400u0b0.
2. 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.
3. Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and bacon; saute 4 minutes. Add onions; saute 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.
4. 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 400u0b0 for 15 minutes or until browned.

chipotle chiles, butter, red bell pepper, canadian bacon, green onions, flour, chili powder, salt, ground cumin, milk, cheddar cheese, fresh cilantro, pasta, cooking spray

Taken from www.myrecipes.com/recipe/chili-cheddar-bow-tie-casserole (may not work)