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Mexican Pasta

Mexican pasta spiced with aleppo chili peppers and smoked paprika. Topped with smoked gouda and pepperjack cheeses.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 1 pound penne pasta
  • 1/2 small yellow onion diced
  • 1/4 red pepper diced
  • 1 tablespoon olive oil
  • 2 teaspoon aleppo chili pepper
  • 2 teaspoons smoked parika
  • 1 teaspoon salt
  • 1 tablespoon flour
  • 1 cup milk
  • 1 cup chicken stock
  • 3/4 cup pepperjack cheese shredded and divided
  • 3/4 cup smoked gouda. shredded and divided
  • 1/2 cup frozen corn
  • 2 smoked chicken breasts pulled

Instructions

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