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Sunday, July 20, 2008

Chili Cheddar Penne

1-1/3 cups uncooked penne pasta

4 teaspoons butter

4 teaspoons all-purpose flour

1 cup milk

2 cups (8 ounces) shredded cheddar cheese

4 teaspoons taco seasoning

1/4 teaspoon salt

2/3 cup frozen corn, thawed

2/3 cup chopped fresh tomatoes

1 can (4 ounces) chopped green chilies, drained

Sliced avocado, optional

Cook pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat to medium. Stir in the cheese, taco seasoning and salt. Cook and stir for 2-3 minutes or until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through.

Stir in the corn, tomatoes and chilies just until combined. Garnish with avocado if desired. Yield: 6 servings.