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Bell Pepper Mac and Cheese with Fondue Cheese Sauce

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  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 7
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Macaroni and cheese gets an update in this casserole version featuring penne pasta, roasted bell peppers and Gruyère cheese. Comfort food at its finest!
Updated Oct 31, 2013
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Ingredients

  • 3 medium red, yellow, orange or green bell peppers
  • 3 cups uncooked penne pasta (9 oz)
  • 10 oz Gruyère cheese, shredded (2 1/2 cups)
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 cup dry white wine
  • 3/4 cup whipping cream
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup Progresso® Italian style bread crumbs
  • 2 tablespoons butter or margarine, melted
Make With
Gold Medal Flour

Steps

  • 1
    Set oven control to broil. Broil bell peppers with tops about 5 inches from heat about 20 minutes, turning occasionally, until skins are blistered and evenly browned. Place peppers in plastic bag; close tightly. Let stand 20 minutes. Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1-inch pieces; set aside.
  • 2
    Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
  • 3
    Meanwhile, in medium bowl, toss cheese with flour until cheese is coated. In 3-quart nonreactive saucepan, heat wine, whipping cream and garlic to simmering; reduce heat. Gradually stir in cheese, salt, red pepper and nutmeg until cheese is melted. Cook and stir 2 minutes longer.
  • 4
    Stir cooked pasta, roasted peppers and parsley into cheese sauce. Spoon into casserole. In small bowl, mix bread crumbs and butter. Sprinkle over pasta mixture.
  • 5
    Bake uncovered 20 to 30 minutes or until edges are bubbly.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a flavor twist, try half Gruyère and half Emmentaler cheese.
  • tip 2
    If you like, stir in a 4-ounce can of sliced mushrooms, drained, with the pasta.

Nutrition

490 Calories, 26g Total Fat, 18g Protein, 39g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving (About 1 1/2 Cups)
Calories
490
Calories from Fat
240
Total Fat
26g
40%
Saturated Fat
14g
72%
Trans Fat
1/2g
Cholesterol
80mg
27%
Sodium
450mg
19%
Potassium
200mg
6%
Total Carbohydrate
39g
13%
Dietary Fiber
2g
10%
Sugars
4g
Protein
18g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
60%
60%
Calcium
40%
40%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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