Pepper confetti macaroni & cheese
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Pepper confetti macaroni & cheese
  Pepper    Cheese    Noodles  
Last updated 6/12/2012 12:50:20 AM. Recipe ID 11796. Report a problem with this recipe.
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      Title: Pepper confetti macaroni & cheese
 Categories: Noodles, Mine
      Yield: 6 Servings
      8 oz Macaroni or rigatoni

      1 tb Olive oil
      1 lg Onion(s), finely chopped
      3    Garlic clove(s), minced
      2    Red bell peppers
      2    Yellow bell peppers
      1    Green bell pepper or
      2    Ancho chilies for more spice
    1/4 c  Flour
      3 c  Skim milk
      1 c  (to 1 1/2 cups)
           Feta cheese
      2 tb Dill, chopped or
      1 tb Dried dill
      1 tb Dijon mustard
           Salt and pepper
      1 ds Cayenne pepper
      1 ds Grated nutmeg
           Cooking spray
    1/2 c  Toasted bread crumbs
  1. Bring 4 qts of lightly salted water to a rolling boil in a large
  pot. Cook the macaroni until al dente, about 8 min. Drain the
  macaroni in a colander, rinse with cold water to cool, and drain
  well. Preheat the oven to 400 F.
  2. Meanwhile, prepare the sauce. Heat the olive oil in a large
  non-stick sauté pan. Add the onion, garlic, and peppers and cook over
  medium heat until the vegetables are soft and aromatic, but not
  brown, about 4 min. Stir in the flour and cook for 1 min more. Stir
  in the skim milk and bring to a boil, stirring steadily. Simmer the
  sauce until thickened, about 1 min. Stir in the cheese, dill,
  mustard, salt and pepper, cayenne and nutmeg to taste. The sauce
  should be highly seasoned.
  3. 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, 30-40 min.
  High-Flavor, Low-Fat Pasta by Stephen Raichlen ISBN 0-670-86581-8 pg

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Recipe ID 11796 (Apr 03, 2005)

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