Ingredients
1 pound small pasta shells1/4 cup chopped onion1/4 cup butter, cubed2 garlic cloves, minced1/4 cup all-purpose flour2-1/2 cups 2% milk4 ounces cream cheese, cubed1 cup shredded Monterey Jack cheese1 cup shredded pepper jack cheese1 cup shredded sharp cheddar cheese1 teaspoon salt1 teaspoon ground cumin1/8 teaspoon pepper1 can (15 ounces) black beans, rinsed and drained8 bacon strips, cooked and crumbled2 tablespoons minced fresh cilantro1/2 cup shredded Mexican cheese blendAdditional minced fresh cilantro
Preparation
Cook shells according to package directions.
Meanwhile, in a Dutch oven, saute onion in butter. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the cream cheese, Monterey Jack cheese, pepper jack cheese, cheddar cheese, salt, cumin and pepper; cook and stir until cheese is melted.
Drain pasta. Add the beans, bacon, cilantro and pasta to the cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with Mexican cheese blend.
Bake, uncovered, at 375° until bubbly and golden brown, 25-30 minutes. Garnish with additional cilantro.
