Mexican-Style Baked Pasta
This dish is a salsa-spiked, macaroni and cheese-style dish. Use mild or hot salsa, according to your preference.
INGREDIENTS | SERVES 6
- 12 ounces dried bow tie pasta
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 1 red sweet pepper, seeded and chopped
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon dried cilantro, crushed
- ½ teaspoon ground cumin
- 3 cups milk
- 6 ounces Colby cheese, cubed
- 6 ounces Monterey jack cheese, grated
- 1 cup bottled salsa
- ⅔ cup halved pitted green and/or ripe olives
- Chili powder to taste
Preheat oven to 375°F.
Cook the pasta. Wipe out the pan; melt the butter over medium heat. Add the onion and sweet pepper and sauté for 5 minutes. Stir in the flour, salt, cilantro, and cumin. Whisk in the milk and cook until thickened and bubbly.
Reduce heat to low; add the Colby cheese and half of the Monterey jack cheese. Stir until the cheese is melted. Add the drained pasta, salsa, and olives to the pan; stir to combine. Sprinkle with the remaining Monterey jack cheese. Sprinkle lightly with chili powder.
Bake, uncovered, for 20 minutes, or until bubbly around edges and heated through. Let stand 5 minutes before serving.
