1 (7-ounce) can chipotle chiles in adobo sauce
1 T. butter
1 cup chopped red bell pepper
1/2 cup diced Canadian bacon (about 2 oz.)
1 cup thinly sliced green onions
2 T. all-purpose flour
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
2 1/4 cups 2% reduced-fat milk
2 cups (8 oz.) shredded reduced-fat sharp cheddar cheese, divided
2 T. chopped fresh cilantro
8 cups hot cooked farfalle (bow tie pasta) or other short pasta
Cooking spray

Preheat oven to 400°. Remove 1 tsp. 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.

Yield: 6 servings (serving size: 1 1/3 cups)
Calories: 369
Fat: 12.5g
Fiber: 3.1g