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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! MORE+ LESS-

By Betty Crocker Kitchens

October 31, 2013

Ingredients

medium red, yellow, orange or green bell peppers

cups uncooked penne pasta (9 oz)

oz Gruyère cheese, shredded (2 1/2 cups)

tablespoons Gold Medal™ all-purpose flour

cup dry white wine

3/4

cup whipping cream

cloves garlic, finely chopped

1/2

teaspoon salt

1/4

teaspoon ground red pepper (cayenne)

1/8

teaspoon ground nutmeg

tablespoons chopped fresh parsley

1/2

cup Progresso® Italian style bread crumbs

tablespoons butter or margarine, melted

Steps

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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.

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

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving (About 1 1/2 Cups)

Calories: 490
Calories from Fat: 240

% Daily Value

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;