Bell Pepper Mac and Cheese with Fondue Cheese Sauce

  • Prep Time 30 min
  • Total Time 1 hr 10 min
  • Servings 7

Ingredients

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 Progreso® Italian style bread crumbs
2
tablespoons butter or margarine, melted

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

For a flavor twist, try half Gruyère and half Emmentaler cheese.

If you like, stir in a 4-ounce can of sliced mushrooms, drained, with the pasta.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (About 1 1/2 Cups)
Calories
490
(
Calories from Fat
240),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
14g,
14%
Trans Fat
1/2g
1/2%
),
Cholesterol
80mg
80%;
Sodium
450mg
450%;
Total Carbohydrate
39g
39%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
60%;
Calcium
40%;
Iron
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 Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.