Last evening's dinner, Mexican Pasta . . .

Pre-heat oven to 350°.

Butter or oil a 3-quart baking dish.

Cook 12 ounces bowtie pasta. Set aside.

Cook until tender:
    ½ cup chopped onion and ½ cup red bell pepper

Mix in separate bowl:
    1/3 cup all-purpose flour
    1 teaspoon salt
    1 teaspoon cilantro
    ½ teaspoon ground cumin
Add to onion/pepper mixture.
Add 3 cups milk all at once.
Cook and stir until mixture is thickened and bubbly.
Reduce heat to low.
Stir in: 2 cups shredded co-jack cheese.

Pour onion/pepper/cheese mixture over cooked pasta. Stir.

Layer half of pasta mixture in baking dish.
Add a layer of 1 cup salsa.
Add remaining pasta mixture in baking dish. Do not stir.
Lightly sprinkle with chilli powder.
Bake uncovered for 15-20 minutes.

This afternoon, I worked on my comforter . . .