CHILI CHEDDAR PENNE
There's plenty of saucy, cheese flavor in Chili Cheddar Penne, from Aaron Werner of Madison, Wisconsin. Taco seasoning and canned chilies give it a zippy Southwestern flare. Make it as spicy as you like by using mild or hot chilies and regular or spicy taco seasoning. Make this dish as spicy as you like by using mild or hot chilies, as well as regular or spicy taco seasoning. Save the rest of the taco seasoning packet to use for another dish.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
CHEDDAR BACON PENNE
Sandra Bienz from Calgary, Alberta gave this satisfying classic extra flair by mixing in bacon crumbles and minced garlic.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a small nonstick skillet coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Set aside. , In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1 cup cheese until melted. , Drain pasta. Add pasta, bacon and onion mixture to the sauce; stir to coat. Transfer to a 3-cup baking dish coated with cooking spray. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.
Nutrition Facts : Calories 528 calories, Fat 29g fat (18g saturated fat), Cholesterol 87mg cholesterol, Sodium 712mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 2g fiber), Protein 32g protein.
CHILI CHEESE DIP III
This quick, easy chili cheese dip is a little different from most, and is sure to be a favorite!
Provided by Kathy Rogers
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 15
Number Of Ingredients 4
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.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 18.9 g, Cholesterol 69.6 mg, Fat 27.8 g, Fiber 1.5 g, Protein 13.9 g, SaturatedFat 14.2 g, Sodium 546.3 mg, Sugar 1.6 g
CHEDDAR PENNE WITH SAUSAGE AND PEPPERS
Make and share this Cheddar Penne With Sausage and Peppers recipe from Food.com.
Provided by GingerlyJ
Categories Penne
Time 35m
Yield 2 pounds, 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the skillet. Pour off any fat.
- Add the pepper and onion to the skillet and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. Stir in the soup and milk and heat to a boil. Return the sausage to the skillet. Reduce the heat to low. Cook until the sausage is cooked through, stirring occasionally.
- Place the pasta into a large bowl. Add the sausage mixture and toss to coat.
- Sprinkle with shredded cheese.
Nutrition Facts : Calories 349.8, Fat 14.3, SaturatedFat 6, Cholesterol 37.2, Sodium 796.6, Carbohydrate 38.5, Fiber 5.2, Sugar 2, Protein 18.2
CHEDDAR PENNE WITH SAUSAGE AND PEPPERS
This simple skillet dish combines mac and cheese with sausage and peppers to make a family-favorite dish that's on the table in less than 45 minutes!
Provided by Allrecipes Member
Categories Pasta by Shape
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the skillet. Pour off any fat.
- Add the pepper and onion to the skillet and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. Stir in the soup and milk and heat to a boil. Return the sausage to the skillet. Reduce the heat to low. Cook until the sausage is cooked through, stirring occasionally.
- Place the pasta into a large bowl. Add the sausage mixture and toss to coat.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 30.7 g, Cholesterol 33.4 mg, Fat 19.6 g, Fiber 2.5 g, Protein 15.5 g, SaturatedFat 6.5 g, Sodium 1005.3 mg, Sugar 4.3 g
BAKED PENNE WITH GREEN CHILES
This baked pasta dish is the result of playing around in the kitchen one day and merging two beloved cheesy dishes: chiles rellenos and pasta al forno. It's creamy with some heat and tang, but nothing overwhelming.
Provided by Kathy Brennan
Categories Dinner Pasta Cheese Chile Pepper Cheddar Bake Milk/Cream Small Plates Kid-Friendly
Yield Serves 4 to 6
Number Of Ingredients 9
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.
CHILI CHEDDAR PENNE
I found this recipe in TOH magazine and tried it. We thought it was great!!! I hope you enjoy it as much as we did! Very simple and uses ingredients we usually have on hand! Quick and easy way to sneak some veggies in on the kids!
Provided by geckoluvr2000
Categories Penne
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 316.8, Fat 17.2, SaturatedFat 10.6, Cholesterol 52, Sodium 372.3, Carbohydrate 28.5, Fiber 3.6, Sugar 1.7, Protein 13.8
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