Mexican Pasta

• 1 pound penne pasta
• 1/2 small yellow onion, diced
• 1/4 red pepper, diced
• 1 tablespoon olive oil
• 2 teaspoon aleppo chili pepper
• 2 teaspoons smoked parika
• 1 teaspoon salt
• 1 tablespoon flour
• 1 cup milk
• 1 cup chicken stock
• 3/4 cup pepperjack cheese, shredded and divided
• 3/4 cup smoked gouda. shredded and divided
• 1/2 cup frozen corn
• 2 smoked chicken breasts, pulled

1. Cook the penne according to the box instructions. Drain and set aside.
2. Heat the oil in a skillet on medium heat.
3. Add the onions and peppers and spices. Cook until soft - 3 - 4 minutes.
4. Add the flour and mix well.
5. Add the milk and stock 1/2 cup at a time until absorbed.
6. Once the roux is thick, start adding the cheese a little at a time.
7. Let the cheese melt fully before adding more cheese.
8. Once the most of the cheese is melted in, add the noodles.
9. Mix the noodles thoroughly in the sauce.
10. Take a baking dish and add a layer of the noodles with sauce. Top with some of each shredded cheese.
11. Repeat two more times. On the top layer, add the corn prior to adding the last shredded cheese.
12. Place in a 325 degree oven for 15 minutes.
13. Serve and enjoy!

penne pasta, yellow onion, red pepper, olive oil, aleppo chili pepper, parika, salt, flour, milk, chicken stock, pepperjack cheese, frozen corn, chicken breasts

Taken from www.yummly.com/recipe/Mexican-Pasta-1157712 (may not work)