Monday, April 3, 2017

Chili Cheddar Penne

Sorry for no post last week, we were on vacation! My plans of having a post or two prepared before we left went out the window with prep for vacation, so I'll try to make it up this week. :) (On the plus side, we thoroughly enjoyed spending a week in the sunshine state!)

This entree/side dish is something that has been one of my favorites for a LONG time. The boys love it too! When I made it last, Gabriel had 4ish helpings... Nate, however, just isn't very fond of it; I've never figured out why. I try not to make it too often, knowing that he's not a fan, but I can't resist sometimes! I tone the spice down a little while making it for my family, but you could definitely add as much seasoning as you wanted!

To make this into more of a one-dish meal, add some grilled chicken!

Remember, comments are loved! What's your favorite one-dish meal?

Chili Cheddar Penne

  • 2 ⅔ cups uncooked penne pasta
  • ⅔ cup frozen corn, thawed
  • 1 ½ tablespoons butter
  • ½ green pepper, diced very small
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 2 cups shredded cheddar cheese
  • 2 roma or 1 regular tomatoes, diced (or 1 can, drained)
  • ½-¾ tablespoon taco seasoning
  • Sliced avocado, optional

  1. Cook pasta according to package directions, adding corn approximately 4 minutes before done. 
  2. Meanwhile, in a large saucepan, saute green pepper until crisp-tender in butter. Set aside. 
  3. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Reduce heat to medium. Stir in cheese, tomatoes, and taco seasoning. Cook and stir for 2-3 minutes or until cheese is melted. 
  5. Drain pasta; stir into cheese sauce. Garnish with avocado if desired.

6 Servings
Prep/Total Time: 25 min.

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically
179 per ½ cup.

Source (for original): Taste of Home

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