Pepper Confetti Macaroni And Cheese
| 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
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Nutrition (calculated from recipe ingredients)
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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