Cooking Instructions:
- 1 to 2 tablespoons chopped chipotle chile peppers in adobo (canned)
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 2-1/2 cups whole milk
- 1-1/2 teaspoon dry mustard
- 12-ounce box of Lundberg® Elbow Brown Rice Pasta, cooked for 7 minutes (al dente)
- 1 pound Cheddar cheese, grated
- 1 cup seasoned bread crumbs
Preheat oven to 375°F.
Melt butter in a large saucepan over medium heat. Stir in flour, cooking 1 minute. Gradually whisk in milk and mustard and simmer, whisking occasionally, 3 minutes until thickened. Add chopped chipotle chile peppers. Stir in cheese to melt. Add to cooked elbow rice pasta and mix well. Fill 9X13 inch baking dish treated with no-stick spray. Sprinkle with seasoned bread crumbs. Bake 30-40 minutes, until casserole is heated through and bubbly. Serves 6 to 8.