Pepper Confetti Macaroni& Cheese
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, elbow macaroni
or rigatoni |
|
| sauce | |||
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
onions
finely chopped |
|
| 3 | each |
garlic cloves
|
|
| 2 | each |
sweet red bell peppers
2 ea yellow bell peppers |
|
| 2 | each |
sweet yellow bell peppers
|
|
| 1 | each |
green bell peppers
or 2 ancho chilies for more spice |
|
| ¼ | cup |
all-purpose flour
|
|
| 3 | cups |
milk, skim
|
|
| 1-1 ½ | cups |
feta cheese
|
|
| 2 | tablespoons |
dill weed
chopped, or 1 tablespoon dried dill |
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | d |
cayenne pepper
|
*
|
| 1 | d |
nutmeg
grated |
*
|
| 1 | x |
nonstick cooking spray
|
* |
| ½ | cup |
bread crumbs
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, elbow macaroni
or rigatoni |
|
| sauce | |||
| 15 | ml |
olive oil
|
|
| 1 | large |
onions
finely chopped |
|
| 3 | each |
garlic cloves
|
|
| 2 | each |
sweet red bell peppers
2 ea yellow bell peppers |
|
| 2 | each |
sweet yellow bell peppers
|
|
| 1 | each |
green bell peppers
or 2 ancho chilies for more spice |
|
| 59 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
milk, skim
|
|
|
feta cheese
|
|
||
| 3E+1 | ml |
dill weed
chopped, or 1 tablespoon dried dill |
|
| 15 | ml |
dijon mustard
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | d |
cayenne pepper
|
*
|
| 1 | d |
nutmeg
grated |
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 118 | ml |
bread crumbs
toasted |
|
Directions
- Bring 4 quarts of lightly salted water to a rolling boil in a large pot.
Cook the macaroni until al dente, about 8 minutes.
Drain the macaroni in a colander, rinse with cold water to cool, and drain well.
Preheat the oven to 400℉ (200℃).
- Meanwhile, prepare the sauce. Heat the olive oil in a large non-stick sauce pan.
Add the onion, garlic, and peppers and cook over medium heat until the vegetables are soft and aromatic, but not brown, about 4 minutes.
Stir in the flour and cook for 1 minutes more. Stir in the skim milk and bring to a boil, stirring steadily.
Simmer the sauce until thickened, about 1 minute.
Stir in the cheese, dill, mustard, salt and pepper, cayenne and nutmeg to taste.
The sauce should be highly seasoned.
- Stir the macaroni into the sauce. Spoon the mixture into a 8x12-inch baking dish which has been lightly sprayed with oil.
Sprinkle the top with bread crumbs.
Bake the macaroni and cheese until bubbling, crusty, and golden brown, 30 to 40 min.
