Yield: 1 (13x9-inch) pan
Prep 20 mins
Cook 8 mins
1 sweet red pepper, cored, seeded and chopped
1 green bell pepper, cored, seeded and chopped
4 scallions, thinly sliced
3 cloves garlic, chopped
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 quart 2% milk (I used a non-dairy alternative)
1 teaspoon salt
1/2 teaspoon chili powder
2 cups reduced-fat Mexican cheese blend (I used a non-dairy alternative)
2 cups reduced-fat shredded mozzarella (I used a non-dairy alternative)
1 pound wagon wheel pasta, cooked following package (I had to use bowtie pasta, since I couldn't find wagon wheels)
3/4 cup crushed corn chips (LuAnn's addition)
Heat oven to 350 degrees .
Coat a 13 x 9-inch baking pan with nonstick cooking spray.
Heat a large nonstick skillet over medium-high heat; coat with nonstick cooking spray and add red and green peppers, scallions and garlic.
Cook for 5 minutes, stirring frequently, until peppers soften.
In a large saucepan, melt butter over medium-high heat. Whisk in flour and cook 1 minute; gradually whisk in milk and bring to a boil.
Cook 2 minutes or until thickened.
Turn off heat and stir in salt, chili powder and 13/4 cups of each of the cheeses until smooth.
Add cooked pasta and pepper mixture and stir until combined.
Turn out mixture into prepared pan and scatter remaining 1/4 cup of each of the cheeses over top.
Bake at 350 degrees for 30 minutes, until bubbly and lightly browned.
(LuAnn sprinkled crushed corn chips over the top during the last 10 minutes of baking).
Source: Adapted from Family Circle, May, 2013 by LuAnn for Kitchen Roundtable.