Pepper Confetti Macaroni And Cheese

The church is the new covenant community – “This cup is the new covenant in my blood” (Luke 22:20; 1 Corinthians 11:25) – we say when we take communion. The new covenant is the spiritual work of God to put His Spirit within us, write the law on our hearts, and cause us to walk in His statutes. It is a spiritually authentic community. Unlike the old covenant community it is defined by true spiritual life and faith. Having these things is what it means to belong to the Church. Therefore to give the sign of the covenant, baptism, to those who are merely children of the flesh and who give no evidence of new birth or the presence of the Spirit or the law written on their heart or of vital faith in Christ is to contradict the meaning of the new covenant community and to go backwards in redemptive history.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy		Mine, Noodles	6	Servings

INGREDIENTS

8	oz	Macaroni or rigatoni
1	T	Olive oil
1		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	T	Dill, chopped or
1	T	Dried dill
1	T	Dijon mustard
		Salt and pepper
1	ds	Cayenne pepper
1	ds	Grated nutmeg
		Cooking spray
1/2	c	Toasted bread crumbs

INSTRUCTIONS

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. Meanwhile, prepare the sauce. Heat the olive oil  in a
large non-stick saut 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. 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  29-30 Posted to
MM-Recipes Digest V3 #342  From: LVORTIZ@aol.com  Date: Fri, 13 Dec
1996 20:17:57 -0500

A Message from our Provider:

“Who hears ‘Depart from me, for I never knew you\”?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 168 Calories From Fat: 31 Total Fat: 3.5g Cholesterol: 2.5mg Sodium: 157mg Potassium: 559.2mg Carbohydrates: 27.4g Fiber: 3.2g Sugar: 10.5g Protein: 7.8g