Mexican Wagon Wheels and Cheese

Mexican Wagon Wheels and Cheese
Servings: 8 Prep 20 mins Cook 8 mins Bake 350°F 30 mins


  • 1 sweet red pepper, cored, seeded and chopped
  • 1 green bell pepper, cored, seeded and chopped
  • 4 scallions, thinly sliced
  • 3 cloves garlic, chopped
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 quart 2% milk
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 2 cups reduced-fat Mexican cheese blend
  • 2 cups reduced-fat shredded mozzarella
  • 1 pound wagon wheel pasta, cooked following package directions

Make It

1. Heat oven to 350 degrees . Coat a 13 x 9-inch baking pan with nonstick cooking spray.

2. Heat a large nonstick skillet over medium-high heat; coat with nonstick cooking spray and add red and green peppers, scallions and garlic. Cook for 5 minutes, stirring frequently, until peppers soften. Set aside.

3. In a large saucepan, melt butter over medium-high heat. Whisk in flour and cook 1 minute; gradually whisk in milk and bring to a boil. Cook 2 minutes or until thickened. Turn off heat and stir in salt, chili powder and 13/4 cups of each of the cheeses until smooth. Add cooked pasta and pepper mixture and stir until combined.

4. Turn out mixture into prepared pan and scatter remaining 1/4 cup of each of the cheeses over top. Bake at 350 degrees for 30 minutes, until bubbly and lightly browned.


  • Try chipotle chile powder for a layer of smoky flavor.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 465, Fat, total (g): 16, chol. (mg): 51, sat. fat (g): 9, carb. (g): 54, fiber (g): 3, pro. (g): 28, sodium (mg): 785, Percent Daily Values are based on a 2,000 calorie diet.