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Bell Pepper Mac and Cheese with Fondue Cheese Sauce
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Prep Time:
30 minutes
Total Time:
1 hour 10 minutes
Upgrade classic mac and cheese with penne, roasted bell peppers, and Gruyère in a cozy casserole for the ultimate comfort food.
Ingredients:
  • 3 medium red, yellow, orange or green bell peppers
  • 3 cups uncooked penne pasta (9 oz)
  • 10 oz Gruyère cheese, shredded (2 1/2 cups)
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 cup dry white wine
  • 3/4 cup whipping cream
  • 2 cloves garlic, finely chopped
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup Progresso® Italian style bread crumbs
  • 2 tablespoons butter or margarine, melted
Instructions:
  • Preheat the oven to broil. Broil the bell peppers with tops about 5 inches from the heat for around 20 minutes, turning occasionally, until the skins are blistered and evenly browned. Transfer the peppers to a plastic bag, seal it tightly, and let them rest for 20 minutes. Peel off the skin, remove the stems, seeds, and membranes from the peppers, then cut them into 1-inch pieces and set aside.
  • Preheat oven to 350°F and grease a 3-quart casserole dish with cooking spray. Cook the pasta according to package instructions, aiming for minimum cook time.
  • In a medium bowl, coat the cheese with flour. In a 3-quart nonreactive saucepan, bring wine, whipping cream, and garlic to a simmer; then lower the heat. Slowly add the cheese, salt, red pepper, and nutmeg until the cheese is melted. Cook and stir for an additional 2 minutes.
  • Combine the cooked pasta, roasted peppers, and parsley with the creamy cheese sauce, then transfer to a casserole dish. In a separate bowl, mix together bread crumbs and melted butter, then sprinkle this over the pasta mixture.
  • Bake until bubbly around the edges, uncovered, for 20-30 minutes.

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