Preheat oven to 400?.
Remove 1 teaspoon adobo sauce and 1 chile from canned chiles; mince the chile. Place remaining sauce and chiles in a zip-top plastic bag; freeze for another use.
Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and bacon; saut? 4 minutes. Add onions; saut? 1 minute. Stir in the adobo sauce, minced chile, flour, chili powder, salt, and cumin; cook 1 minute. Gradually add milk; cook until thick and bubbly (about 4 minutes), stirring constantly with a whisk. Remove from heat. Gradually add 1 1/2 cups cheese and cilantro, stirring until cheese melts. Add pasta to pan; toss well.
Spoon the pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Bake at 400? for 15 minutes or until browned.
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 152 (69%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||22 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 51.3mg||16 %|
|Sodium 350.5mg||12 %|
|Potassium 148.9mg||4 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 4.9g|
|Protein 12.1g||17 %|
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Calories per serving: 220
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