Ingredients
3 1/2
cups uncooked penne pasta (12 oz)
1
lb extra lean (at least 90%) ground beef
1
cup chopped red bell pepper
1
cup chopped poblano chiles
1
cup chopped red onion
1
package (1 oz) Old El Paso™ original taco seasoning mix
2/3
cup water
1 3/4
cups milk
3/4
cup heavy whipping cream
5
tablespoons butter
3
tablespoons Gold Medal™ all-purpose flour
1
teaspoon salt
1 1/2
cups shredded pepper Jack cheese (6 oz)
1 1/2
cups shredded Cheddar cheese (6 oz)
1/2
cup Progresso™ plain panko crispy bread crumbs
2
tablespoons chopped fresh cilantro
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, cook beef over medium-high heat 6 to 8 minutes, stirring frequently, until brown; drain, and set aside. Add bell pepper, poblano chiles and onion to Dutch oven; cook 6 to 7 minutes, stirring frequently, until onions start to soften. Stir in beef, taco seasoning mix and water; heat to simmering. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to medium bowl; reserve.
In 4-cup glass measuring cup, mix milk and cream. Return Dutch oven to low heat; melt 3 tablespoons of the butter in Dutch oven. With whisk, stir in flour and salt until smooth. Increase heat to medium-high; cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir pasta into cheese sauce. Remove from heat. Pour half of pasta mixture into baking dish. Top with meat mixture, then remaining pasta mixture.
Bake 20 to 25 minutes or until edges are bubbly.
Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Stir in bread crumbs; toast 4 to 5 minutes, stirring constantly, until crumbs are golden brown. Sprinkle over pasta mixture; top with cilantro.
