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Pepper Confetti Macaroni Cheese


8 oz macaroni or rigatoni


1 tbsp olive oil
1 large 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 cup flour
3 cup skim milk
1 cup (to 1 1/2 cups)
1 feta cheese
2 tbsp dill, chopped or
1 tbsp dried dill
1 tbsp dijon mustard
1 salt and pepper
1 dash cayenne pepper
1 dash grated nutmeg
1 cooking spray
1/2 cup toasted bread crumbs

1. 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.

2. 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.

3. 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


Servings: 6



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