Noodle Gratin with Cheese, Corn, and Roasted Pepper

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)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

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


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


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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note