Bell Pepper Mac and Cheese with Fondue Cheese Sauce

Name: Bell Pepper Mac and Cheese with Fondue Cheese Sauce
Prep time: 30 min
Total time: 1 h 10 min
Yield: 7
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

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Bell Pepper Mac and Cheese with Fondue Cheese Sauce

Prep 30 min
Total 1 hr 10 min
Servings 7

Macaroni and cheese gets an update in this casserole version featuring penne pasta, roasted bell peppers and Gruyère cheese. Comfort food at its finest!

By Betty Crocker Kitchens

Updated October 31, 2013

Make With

Gold Medal Flour

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

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.

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 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;