Noodle Gratin with Cheese, Corn, and Roasted Pepper

Oxmoor House
This "grown-up" mac and cheese has the creamy sauce we loved as kids but with a few adult additions.
4 servings (serving size: about 1 cup)


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2 1/2 cups 1% low-fat milk, divided
2 1/2 tablespoons all-purpose flour
1 1/4 cups (5 ounces) pre-shredded reduced-fat Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 cup frozen corn, thawed
1/3 cup chopped bottled roasted red bell pepper
5 cups cooked wide egg noodles (about 4 cups uncooked)
Cooking spray
1 (1-ounce) slice white bread
1 tablespoon light butter, melted


Prep: 10 Minutes
Cook: 20 Minutes

Preheat oven to 450°.

Pour 1 1/2 cups milk into a saucepan; cook over medium heat 1 minute or until warm. Whisk remaining 1 cup milk and flour in a bowl until flour dissolves. Add to pan; cook, stirring constantly, 8 minutes or until bubbly. Reduce heat to low; add cheese, salt, black pepper, and nutmeg. Stir until cheese melts.

Add corn, roasted red bell pepper, and cheese sauce to noodles. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and melted butter; sprinkle over noodle mixture. 5. Bake at 450° for 10 minutes or until golden brown and bubbly.

Created date

March 2010

Nutritional Information

Calories 384
Fat 12.7 g
Satfat 7.5 g
Protein 20.7 g
Carbohydrate 45.7 g
Cholesterol 65 mg
Iron 2.2 mg
Sodium 797 mg
Caloriesfromfat 30 %
Fiber 2.3 g
Calcium 459 mg