Ingredients:
- 1½ C uncooked Mini Penne
- 3 T Butter
- 1½ T All Purpose Flour
- 1 C Evaporated milk
- 1 Egg
- 3 C Shredded Cheese (Mexican Blend, Asadero, Quesadilla & Monterrey)
- 1½ C fresh Breadcrumbs
- 1 T minced Chipotle pepper
- + 2 T of the Chipotle's adobo sauce
- ½ tsp black pepper
- ¼ tsp salt
- 1 chopped Onion
- 6 chopped Bacon slices
- 8 oz chopped Smoked Sausage
Preheat the oven to 350ºF.
Cook the pasta according to the instructions on the package, then drain it and rinse it with cold water, set aside for a minute.
In a large skillet, on medium high heat, melt one tablespoon of butter and toss the breadcrumbs for about 5 minutes or until golden brown. Set them aside for a minute.
In a large saucepan, heat up 2 tablespoons of butter and cook the bacon and sausage until brown, then remove them from the pan and set them aside for a moment.
In the same saucepan, cook the onion for about 2 minutes or until soft, (if there's too much fat left over in the pan, discard it, you only need about ½ tablespoon of the fat to cook the onion!) Once the onion is soft, then add in the flour, and continue to cook for one minute, stirring constantly to prevent the flour from burning, you want the flour to get brown without burning it. After a minute add in the milk and also add in ½ cup of water, season this with the minced chipotle and the adobo sauce, also add black pepper to taste, and bring to a boil, let it boil for one minute, then remove from the stove.
Now to the milk mixture add in the shredded cheese, I'm using Asadero cheese, Quesadilla cheese and Monterrey Cheese, stir to combine, then add in the cooked pasta, taste the flavor add salt and pepper if needed, then add in one egg slightly beaten, and also add in 3/4 of the bacon-sausage mixture, stir to combine then pour this mixture into a baking dish, top with the rest of the bacon-sausage mixture and also top it with the toasted breadcrumbs.
Bake at 350ºF for 30 minutes. Then you are ready to serve!
Enjoy!
