Chicken Mac and Cheese

This recipe is from the Southern Living "Our Best Casseroles" Magazine. I enjoy making it because its great on a cold fall day. Delicious and easy but not everyone's cup of tea!

1/2 (16 oz.) package of cellentani pasta
2 Tbsp. butter
1 medium onion, diced
1 green bell pepper,diced
1 (10 oz.) can diced tomatoes and green chiles
1 (8 oz.) package of velveeta cheese, cubed
3 cups chopped cooked chicken
1/2 cup sour cream
1 tsp. chili powder
1/2 tsp. ground cumin
1 1/2 cups (6oz.) shredded Cheddar cheese
White Sauce:
2 Tbsp. butter
2 Tbsp. flour
2 cups milk

1. Melt butter in pan over medium heat. Add onion and bell pepper, sauté 5 minutes or until tender.
2. Add chopped chicken and let cook.
3. Stir in tomatoes and green chiles and velveeta cheese. Stir constantly, 2 minutes or until cheese melts.
4. In another pan, put the butter, flour, and milk together to make a white sauce. Stir constantly on medium heat until the mixture starts to bubble. Keep stirring until the sauce is thick.(You may need to lower the heat, and make sure there is are no clumps)
5. Add the white sauce to the saucepan with the other ingredients.
6. Add sour cream, chili powder, and ground cumin. Stir.
7. Put water in a deep pot and turn the heat on high. Cook the noodles until they are semi-cooked, then drain.
8. Pour the semi-cooked noodles into the sauce pan or vice versa. Mix well.
9. Pour the meal into a cooking pan or pot and sprinkle the shredded Cheddar cheese on top.
10. Bake at 350 for 25 to 30 minutes or until bubbly.