Bell Pepper Mac and Cheese with Fondue Cheese Sauce


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 all-purpose flour
cup dry white wine
3/4 cup whipping cream
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground nutmeg
2 tablespoons chopped fresh parsley
1/2 cup Italian style bread crumbs
2 tablespoons butter or margarine, melted


Set oven control to broil. Broil bell peppers with tops about 5 inches from heat about 20 minutes, turning occasionally, until skins are blistered and evenly browned. Place peppers in plastic bag; close tightly. Let stand 20 minutes. Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1-inch pieces; set aside.

Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.

Meanwhile, in medium bowl, toss cheese with flour until cheese is coated. In 3-quart nonreactive saucepan, heat wine, whipping cream and garlic to simmering; reduce heat. Gradually stir in cheese, salt, red pepper and nutmeg until cheese is melted. Cook and stir 2 minutes longer.

Stir cooked pasta, roasted peppers and parsley into cheese sauce. Spoon into casserole. In small bowl, mix bread crumbs and butter. Sprinkle over pasta mixture.

Bake uncovered 20 to 30 minutes or until edges are bubbly.

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