Chili Cheddar Penne Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat to medium. Stir in the cheese, taco seasoning and salt. Cook and stir for 2-3 minutes or until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. , Stir in the corn, tomatoes and chilies just until combined. Garnish with avocado if desired.

Steps:

• Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
• Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
• Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. do ahead Can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 400°F. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.
• Let stand 15 minutes. Serve hot.

Steps:

• Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.

Steps:

• Cook pasta according to directions.
• Meanwhile, in large saucepan, melt butter over medium heat.
• Stir in flour until smooth.
• Gradually add milk.
• Bring to a boil, cook and stir for 2 minutes until thickened.
• Reduce heat to medium.
• Stir in the cheese, taco seasoning, salt, and corn.
• Cook and stir 2-3 minutes or until cheese is melted.
• Drain pasta and stir into cheese sauce.
• Cook and stir for 3 minutes or until heated through.
• Stir in tomatoes and chilies just until combined.

Steps:

• Preheat the oven to 500°F (260°C), with a rack in the middle position. Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside.
• When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally.
• Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently "shake" the dish to distribute the ingredients, then top evenly with the Pecorino.*
• Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving.
• Make Ahead
• Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so.
• Staggered
• Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.