Ingredients
1
package (16 oz) uncooked penne pasta
1
tablespoon vegetable oil
1
medium red bell pepper, diced
1/4
teaspoon ground cumin
1/4
teaspoon salt
2
cans (4.5 oz each) Old El Paso™ chopped green chiles
3
tablespoons butter
3
tablespoons Gold Medal™ all-purpose flour
3
cups milk
1
package (16 oz) Kraft™ Velveeta™ original cheese product, cut into 1-inch cubes
1
cup shredded Cheddar cheese (4 oz)
2
medium plum (Roma) tomatoes, chopped
1
medium avocado, pitted, peeled and cubed
2
tablespoons chopped fresh cilantro leaves
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper, cumin and salt; cook 2 to 3 minutes, stirring occasionally, until peppers are just starting to soften. Transfer to small bowl; stir in green chiles, and reserve.
Return Dutch oven to medium heat; melt butter in Dutch oven. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
Gradually stir in milk. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Velveeta™ cheese, and cook until melted, stirring occasionally. Stir in pasta and reserved vegetables. Remove from heat. Pour mixture into baking dish; top with Cheddar cheese.
Bake 20 to 25 minutes or until edges are bubbly and cheese is melted. Top with remaining ingredients.
