Cheesy Mexican Rigatoni Bake

Cheesy Mexican Rigatoni Bake 12 ounces rigatoni pasta 8 ounces chorizo or ground pork sausage 1 teaspoon chili powder 1/2 cup diced onion 1 poblano pepper, seeded and diced 1 4-ounce can green chiles 3 tablespoons butter 3 tablespoons flour 2 1/2 cups milk (I used fat free half & half) 2 teaspoons ground cumin 2 teaspoons chili powder 1 1/2 teaspoons salt, or to taste 1 can black beans, rinsed 2 cups shredded cheese optional toppings: cilantro, sour cream, salsa Preheat oven to 350 and grease a 9x13 inch baking pan. Cook rigatoni pasta according to package directions and drain. Add pasta to a large bowl. In a large greased pan or skillet, saute onions, poblano peppers, and chorizo or sausage 3-4 minutes until meat is browned. Transfer to a pasta bowl and set aside. In the same pan, melt butter. Stir in flour until mixture clumps together. Gradually whisk in milk over medium heat until thickened. Stir in cumin, chili powder, and salt. Add mixture to the pasta bowl. Add beans and green chiles and stir to combine everything. Spread mixture in prepared baking pan. Sprinkle with cheese and bake for 15-25 minutes until cheese is bubbly. Serve warm with desired toppings.