Southwestern Chili Con Queso Pasta Bake

By Hester

Ingredients

• 1 pound penne rigate (ridged penne)
• 1 1/2 pounds ground beef or mild italian suasage meat
• 1 tablespoon ground cumin
• 1/2 large yellow onion, chopped
• 3-5 garlic cloves, chopped
• 1/2 large pkg of Velvetta Cheese
• 1 small can mild rotel
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (2 palmfuls)
• 2 cups milk
• 3/4 pound cheddar cheese (about 2 1/2 cups)

Details

Servings 8
Adapted from livinglight58.blogspot.com

Preparation

Step 1

Preheat the oven to 350F.

Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked--a little chewy at the center.

While the water is coming to a boil, preheat a large skillet over medium-high heat and brown the hamburger. When the hamburger is almost finished, but still a little pink, throw in the garlic and onions and finish cooking until the burger is browned and the onion is translucent. Drain the grease from the skillet and mix in the cumin, velveta and rotel. Turn heat down medium and stir occaisionally until cheese has melted.

In a medium sauce pot (and you can do this while you're browning the hamburger), melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat and then whisk in the milk. When the milk comes to a bubble, stir in 1 1/2 cups cheese with a wooden spoon until melted.

Once the pasta is cooked, drain it and add it back into the large pot. Add the contents of the hamburger and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish, sprinkle with remaining cheese and place in the oven until lightly brown.