Recipe

Make Sauce

1. Place 1⁄2 cup grated cheddar in bowl and reserve for garnish.
2. Melt butter in heavy-bottomed saucepan over medium heat.
3. Add flour and stir with wooden spoon until mixture turns foamy and beige, about 2 minutes.
4. Switch to whisk, and slowly add milk, whisking constantly to smooth out mixture. Continue cooking and stirring until sauce thickens, 6 to 8 minutes. Remove from heat.
5. Stir in remaining 21⁄2 cups cheddar, Monterey Jack, salt, chili powder and garlic powder until cheese is melted. Set aside.

Cook Pasta

1. Cook orecchiette in pot of boiling salted water 2 minutes less than package directions, 10 to 12 minutes or until almost cooked through but still slightly firm.
2. Drain, then rinse pasta under cold water.

Assemble And Cook Casserole

1. Preheat oven to 350°F.
2. Butter or oil 8″ baking dish.
3. Add pasta to pot with sauce and stir until evenly coated. Scrape into prepared baking dish. Sprinkle top with reserved cheddar and sprinkle of chipotle and chili powders.
4. Bake, uncovered, 20 minutes or until bubbling. Let stand 5 minutes before serving.