Last evening's dinner, Mexican Pasta . . .
Pre-heat oven to 350°.Butter or oil a 3-quart baking dish.
Cook 12 ounces bowtie pasta. Set aside.
Cook until tender:
½ cup chopped onion and ½ cup red bell pepper
Mix in separate bowl:
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon cilantro
½ teaspoon ground cumin
Add to onion/pepper mixture.
Add 3 cups milk all at once.
Cook and stir until mixture is thickened and bubbly.
Reduce heat to low.
Stir in: 2 cups shredded co-jack cheese.
Pour onion/pepper/cheese mixture over cooked pasta. Stir.
Layer half of pasta mixture in baking dish.
Add a layer of 1 cup salsa.
Add remaining pasta mixture in baking dish. Do not stir.
Lightly sprinkle with chilli powder.
Bake uncovered for 15-20 minutes.
This afternoon, I worked on my comforter . . .