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Voedingswaarde-etiket
Kleiner
Normaal
Groter
Bell Pepper–Mac and Cheese with Fondue Cheese Sauce
7 servings (about 11⁄2 cups each)
Preparation Time:
1
uur
uur
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Equipment
oven
Ingrediënten
▢
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
Instructies
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
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Recipe Category
Casserole
/
Cheese
/
Sauce
Diets
Vegetarian