Low Cal Chili and Cheddar BowTie Casserole by Richard Lee Holbert posted to [CHILE-PEPPER-RECIPE] Digest Number 625 1 (7oz) can chipotle chiles in adobo sauce 1 tablespoon butter 1 cup chopped red bell pepper 1/2 cup diced Canadian bacon (about 2 oz.) 1 cup thinly sliced green onions 2 tablespoons all purpose flour 1 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 2 1/4 cups 2% reduced fat milk 2 cups (8oz) shredded reduced fat sharp cheddar cheese, divided 2 tablespoons chopped fresh cilantro 8 cups hot cooked farfalle (bow tie pasta) or other short pasta cooking spray Preheat oven to 400 degrees F. Remove 1 teaspoon adobo sauce and 1 chile from canned chiles, mince the chile. Place remaining sauce and chiles in a ziptop plastic bag, freeze for another use. Melt butter in a large Dutch oven over medium high heat. Add bell pepper and bacon, saute 4 minutes. Add onions, saute 1 minute. Stir in the adobo sauce, minced chile, flour, chili powder, salt and cumin, cook 1 min. Gradually add milk, cook until thick and bubbly (about 4 mins) stirring constantly with a whisk. Remove from heat. Gradually add 1½ 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 F for 15 mins or until browned. Yield 6 servings.