This Rachel Ray's Southwestern Chili Con Pasta is an off the charts cheesy, baked pasta casserole smothered is a homemade chili con queso sauce!
Course Main Course
Cuisine American
Keyword Rachael Ray's Southwestern Chili Con Queso Pasta
Prep Time 40 minutesminutes
Total Time 45 minutesminutes
Servings 6-8 people
Calories 890kcal
Author Kathleen
Ingredients
1PoundDried Penne Pasta
1 1/2PoundGround Beef
1TablespoonDried Ground Cumin
1TablespoonDried Ground Coriander
2TablespoonDried Chili Powder
1/4TeaspoonBlack Pepper
1Large Yellow OnionChopped
4-6Large Cloves GarlicChopped
1Jalapeno PepperSeeded and Finely Chopped
2TablespoonsButter
2TablespoonsAll-Purpose Flour
2CupsMilk
2 1/2CupsSharp Cheddar CheeseShredded
1/4CupFresh CilantroChopped
114 Ounce Can Fire Roasted Tomatoes
Instructions
Preheat the broiler to high and position the rack 8 inches from the heat.
Bring a large pot of water to a boil. Salt the boiling water and cook the pasta al dente.
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, jalapeño, 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, coriander and chili powder and pepper. Take off the heat or turn heat down low.
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 bubbles, stir in the cheese and cilantro with a wooden spoon. When the cheese has melted, stir in the tomatoes.
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 a bit more cheese if you wish, and place under the broiler to lightly brown.