Bell Pepper Mac And Cheese With Fondue Cheese Sauce Recipe!!!

Preparation Time 30 min Total Time 1 hr 10 min Recipe Makes 7 servings

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 1/2 teaspoon salt 1/4 teaspoon ground red pepper (cayenne) 1/8 teaspoon ground nutmeg 2 tablespoons chopped fresh parsley 1/2 cup Progreso® Italian style bread crumbs 2 tablespoons butter or margarine, melted

1 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. 2 Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.

3 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. 4 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. 5 Bake uncovered 20 to 30 minutes or until edges are bubbly.