Bacon-Pepper Mac and Cheese

 

3

cups uncooked penne pasta (10 oz)

1/3

cup butter

1

medium red bell pepper, thinly sliced (about 1 cup)

4

medium green onions, sliced (1/4 cup)

1/4

cup Gold Medal® all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1

teaspoon Dijon mustard

2 1/4

cups milk

10

slices packaged precooked bacon (from 2.1-oz package), cut into 1/2-inch pieces

1

cup shredded sharp Cheddar cheese (4 oz)

4

oz Muenster cheese, shredded (1 cup)

2

oz Gruyère cheese, shredded (1/2 cup)

1/4

cup Progresso® Italian style bread crumbs

• 1 Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
• 2 Meanwhile, in 3-quart saucepan, melt butter over low heat. Reserve 1 tablespoon of the butter in small bowl. Stir bell pepper and onions into butter in saucepan. Increase heat to medium; cook and stir 1 minute. Stir in flour, salt, pepper and mustard. Cook, stirring constantly, until mixture is bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in bacon and pasta.
• 3 Remove from heat; stir in cheeses until melted. Pour into casserole. Stir bread crumbs into melted butter in small bowl. Sprinkle over pasta mixture.
• 4 Bake uncovered 20 to 25 minutes or until edges are bubbly.