Bell Pepper–Mac and Cheese with Fondue Cheese Sauce
7 servings (about 11⁄2 cups each)
Equipment
Ingredients
- 3 medium red yellow, orange or green bell peppers
- 3 cups uncooked penne pasta 9 oz
- 10 oz Gruyère cheese shredded (21⁄2 cups)
- 3 tablespoons 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 Italian style bread crumbs
- 2 tablespoons butter or margarine melted
Instructions
- 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.
- Meanwhile, cook and drain pasta as directed on package, using minimum cook time.
- Heat oven to 350°F.
- Spray 3-quart casserole with cooking spray.
- While pasta is cooking, in medium bowl, toss cheese with flour until cheese is coated.
- In 3-quart nonreactive saucepan, heat wine, whipping cream and garlic to a simmer.
- Reduce heat; gradually stir in cheese, salt, pepper and nutmeg until cheese is melted.
- Cook and stir 2 minutes longer.
- Stir pasta, roasted peppers and parsley into sauce.
- Spoon into casserole.
- In small bowl, stir together bread crumbs and butter.
- Sprinkle over pasta mixture.
- Bake uncovered 20 to 30 minutes or until edges are bubbly.
Notes / Tips / Wine Advice:
For a flavor twist, try half Gruyère and half Emmentaler cheese.
Nutritional Information
Calories: 490 kcal
