1 tablespoon vegetable oil
1 medium red bell pepper, diced
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 cans (4-oz each) Old El Paso™ chopped green chilies
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 package (8-oz Kraft™ Velveeta™ original cheese product, cut into 1-inch cubes
1 cup shredded Cheddar cheese
2 medium plum (Roma) tomatoes, chopped
1 medium avocado, pitted, peeled and cubed
2 tablespoons chopped fresh cilantro leaves
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper, cumin and salt; cook 2 to 3 minutes, stirring occasionally, until peppers are just starting to soften. Transfer to small bowl; stir in green chilies, and reserve. Return Dutch oven to medium heat; melt butter in Dutch oven. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly. Gradually stir in milk. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Velveeta™ cheese, and cook until melted, stirring occasionally. Stir in pasta and reserved vegetables. Remove from heat. Pour mixture into baking dish; top with Cheddar cheese. Bake 20 to 25 minutes or until edges are bubbly and cheese is melted. Top with remaining ingredients.