Chipotle Mac and Cheese

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (16 oz.) spiral pasta
2 lb. ground beef
2 large onions, chopped
2 large green peppers, chopped
3 large garlic cloves, minced
1 can (28 oz.) crushed tomatoes
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1/2 c. 2% milk
1 chipotle pepper in adobo sauce, chopped
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. cayenne pepper
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
2 c. (8 oz.) shredded Monterey Jack cheese
2 Tbsp. minced fresh cilantro, optional

Directions:
Cook pasta according to package directions to al dente.  Meanwhile, in a Dutch oven, cook the beef, onions, green peppers and garlic over medium heat until meat is no longer pink.  Drain. 

Stir in the tomatoes, soup, milk, chipotle pepper and seasonings.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until thickened.

Drain pasta; stir into meat mixture.  Divide between two greased 8 inch square baking dishes; sprinkle with cheese and cilantro if desired.

Cover and freeze one casserole for up to 3 months.  Cover and bake the remaining casserole at 350 degrees for 20 minutes.  Uncover; bake 8-10 minutes longer or until bubbly and the cheese is melted.

To use the frozen casserole: thaw in the refrigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 60 minutes.  Uncover; bake 8-10 minutes longer or until bubbly and the cheese is melted.

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