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.

Yield: 4 servings (serving size: about 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 384
  • Fat: 12.7g
  • Saturated fat: 7.5g
  • Protein: 20.7g
  • Carbohydrate: 45.7g
  • Cholesterol: 65mg
  • Iron: 2.2mg
  • Sodium: 797mg
  • Calories from fat: 30%
  • Fiber: 2.3g
  • Calcium: 459mg


  • 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


  1. Preheat oven to 450°.
  2. 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.
  3. 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.
  4. 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.
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