Southwest Mac ’n’ Cheese

We combined evaporated milk and chipotle in adobe to create the creamy sauce for this hearty pasta bake

8 oz. elbow pasta

4 mini sweet yellow and/or red peppers, diced

2 Tbs. butter

2 Tbs. all-purpose flour

1 (12 oz.) can evaporated milk

1⁄4 tsp. salt

8 oz. Colby Jack cheese, shredded

1 chipotle in adobo sauce, chopped

1 (15.5 oz.) can red kidney beans, rinsed, drained

1 cup salsa

Jalapeño slices

Heat oven to 400°F. Coat ovenproof skillet with cooking spray. Cook pasta per package directions for al dente, adding peppers during last 2 min. of cooking. Reserve 1⁄2 cup pasta cooking liquid; drain pasta. Return pasta and peppers to pot.

• In separate pot, melt butter over medium heat; add f lour; cook, stirring constantly, 1 min. Stir in evaporated milk and salt; bring to boil. Reduce heat to low; cook, stirring, until thickened, 1–2 min. Add

1 1⁄2 cups cheese, chipotle and reser ved pasta cooking liquid; stir until smooth.

Stir beans, salsa and sauce mixture into pasta mixture. Transfer to skillet. Top with remaining cheese. Bake until hot, 15 min. Broil 2 min. Top with jalapeño.

Tip: To grate soft cheeses without mess, simply coat the large holes of a box grater with cooking spray before shredding.

Servings: 6. Active time: 25 min. Total time: 45 min.

Calories: 490 Protein: 22g Fat: 20g (12g sat.) Chol.: 60mg Carbs.: 55g Sodium: 730mg Fiber: 5g Sugar: 14g