Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 6-8 servings
tsp. ground cumin
tsp. crushed red pepper flakes
tablespoons jalapeño chiles, seeded and finely chopped
cups (8 oz.) sharp Cheddar cheese, shredded
jar (7 oz.) roasted red peppers, drained well, thinly sliced
c. bottled ranch style dressing
ounces wagon wheel pasta, cooked al dente according to package directions, drained
tablespoons green onions, sliced
In large, deep saucepan, heat butter until sizzling. Stir in flour. Cook over medium heat, stirring, 1 to 2 minutes or until flour is golden. Gradually whisk in milk and cook, stirring 8 to 10 minutes or until mixture is thick and smooth. Turn off heat, stir in salt, cumin, red pepper flakes, pepper, chiles and Cheddar. Stir until cheese melts. Add red peppers, dressing and cooked pasta, mixing well.
Pour into oval 8x10-inch lightly buttered casserole or similar baking dish. Bake for 20 to 25 minutes, until cheese is bubbly. Sprinkle with the sliced green onions.
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