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1
Preheat the oven to 350 F. Butter or oil an 8-inch baking dish.
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2
Cook the penne 2 minutes less than package directions.
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3
(It will finish cooking in the oven.)
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4
Rinse the pasta in cold water and set aside.
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5
In a heavy-bottomed saucepan over medium heat, melt the butter and whisk in the flour.
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6
Continue whisking and cook for 2 minutes.
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7
Slowly add the milk, whisking constantly.
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8
Cook until the sauce thickens, about 8 minutes, stirring frequently.
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9
Remove from the heat.
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10
Add three-quarters of the Cheddar, the Gruyere, chipotle pepper, green chiles, garlic powder, and salt.
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11
Stir until the cheese is melted.
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12
Set aside.
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13
In a medium skillet, heat the olive oil over medium-high heat.
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14
Add the onion, cauliflower, and bell pepper.
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15
Cook for 3 to 4 minutes, or until the onion is just beginning to brown.
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16
Remove from the heat and add the vegetables to the cheese sauce along with the corn.
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17
Fold the sauce into the cooked pasta.
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18
Pour the mixture into the prepared baking dish.
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19
Sprinkle with the remaining Cheddar cheese and the paprika.
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20
Bake, uncovered, for 35 minutes, or until golden brown and bubbly.
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21
Let the mac and cheese rest for 5 minutes before serving.
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22
This dish can be assembled before baking and then frozen up to 3 months aheadjust be sure to use a freezer-to-oven pan and increase the baking time to 50 minutes.
