INGREDIENTS
6
-oz penne pasta, cooked and drained
8
-oz diced pancetta
2 tbsp
butter
3 tbsp
all-purpose flour
1 1/2 cups
whole milk
2 cups
Jarlsberg cheese, grated, divided
1/2 cup
Monterey Jack cheese, grated, divided
1/4 tsp
salt
1/2 tsp
chili powder, divided
1/8 tsp
garlic powder