4 cups uncooked penne pasta
1 large tomato, diced
1 cup sauteed mushrooms
6 to 8 slices of bacon, fried and diced
2 cups tex mex shredded cheese
4 green onions, chopped
2 teaspoons minced garlic
3 tablespoons butter
2 tablespoons flour
1/4 teaspoon pepper
1/2 teaspoon chipotle seasoning
2 1/2 cups of 2% milk
2 cups tex mex cheese, shredded
Cook the pasta, and set aside. Cook and drain bacon.
Combine pasta, diced tomato, sliced green onion, bacon bits, and mushrooms in a big casserole dish.
To make sauce, saute garlic and butter. Add flour, pepper, and chipotle seasoning. Stir until smooth. Gradually add the milk, and bring to a boil. Reduce heat to medium. Cook, and stir for 1 to 2 minutes or until thickened. Remove from heat, and stir in 2 cups shredded cheese until melted.
Add sauce to your pasta mixture in casserole dish. Make sure it is well mixed. Top with shredded cheese.
Bake at 350º until cheese is melted. Then broil to brown the top.