Chili Cheddar Penne 1 1/3 cups uncooked penne pasta 4 tsp butter 4 tsp flour 1 cup milk 2 cups (8 ounces) shredded cheddar cheese 4 tsp taco seasoning 1/4 tsp 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 the pasta according to package directions. Meanwhile, in a large saucepan, melt the butter over medium heat. Stir in the flour until smooth.. Gradually add the milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce the heat to medium. Stir in the cheese, taco seasoning and the salt. Cook and stir for 2-3 minutes or until the cheese is melted. Drain the pasta. Stir into the cheese sauce. Cook and stir for 3 minutes or until heated through. Stir in the corn, tomatoes, and the chilies just until combined. Garnish with the avocado, if desired.  Yield: 6 servings Andrea
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