Mexican Pasta

What You'll Need

• one pound penne pasta
• one half small yellow onion, diced
• one quarter red pepper, diced
• one tablespoon olive oil
• two teaspoon aleppo chili pepper
• two teaspoons smoked parika
• one teaspoon salt
• one tablespoon flour
• one cup milk
• one cup chicken stock
• three quarters cup pepperjack cheese, shredded and divided
• three quarters cup smoked gouda. shredded and divided
• one half cup frozen corn
• two smoked chicken breasts, pulled

How to Make It

1. Cook the penne according to the box instructions.
2. Drain and set aside.
3. Heat the oil in a skillet on medium heat.
4. Add the onions and peppers and spices.
5. Cook until soft three to four minutes.
6. Add the flour and mix well.
7. Add the milk and stock one half cup at a time until absorbed.
8. Once the roux is thick, start adding the cheese a little at a time.
9. Let the cheese melt fully before adding more cheese.
10. Once the most of the cheese is melted in, add the noodles.
11. Mix the noodles thoroughly in the sauce.
12. Take a baking dish and add a layer of the noodles with sauce.
13. Top with some of each shredded cheese.
14. Repeat two more times.
15. On the top layer, add the corn prior to adding the last shredded cheese.
16. Place in a 325 degree oven for 15 minutes.
17. Serve and enjoy!

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