Ingredients

• 3 1/3 cups uncooked bow tie pasta
• 1 medium sweet red pepper, chopped
• 8 green onions, chopped
• 1 tablespoon olive oil
• 1/4 cup all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon chipotle chile in adobo, minced
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 2 1/4 cups nonfat milk
• 1 cup shredded sharp cheddar cheese, divided
• 4 slices center-cut bacon, strips cooked and crumbled
• 2 tablespoons fresh cilantro, minced

Instructions

1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, saute pepper and onions in oil until tender. Stir in the flour, chili powder, cumin, salt, and chipotle pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup cheese until melted.

3. Drain pasta; toss with sauce. Stir in bacon and cilantro. Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 20-25 minutes or until bubbly.