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Bell Pepper Mac and Cheese with Fondue Cheese Sauce

Bell Pepper Mac and Cheese with Fondue Cheese Sauce
  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 7
Macaroni and cheese gets an update in this casserole version featuring penne pasta, roasted bell peppers and Gruyère cheese. Comfort food at its finest!
September 8, 2011


  • 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
  • 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.

No nutrition information available for this recipe
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