Randy Mayor
8 servings (serving size: about 1 1/2 cups)

Determining an accurate cup measure of a wavy pasta, such as cavatappi, can be tricky; weighing the pasta is simpler. And it's much easier to weigh the amount of cheese you need and shred it all at once.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until crisp-tender. Add bell pepper; sauté 3 minutes. Remove mixture from pan; set aside.

Step 3

Cook pasta according to package directions, omitting salt and fat. Drain.

Step 4

Combine milk and flour in a medium bowl, stirring with a whisk. Melt butter in saucepan over medium-high heat; add milk mixture, stirring with a whisk. Cook 3 minutes or until slightly thick, stirring constantly. Remove from heat; gradually add cheeses, stirring with a whisk until cheeses melt. Stir in salt, black pepper, nutmeg, and ground red pepper. Add onion mixture and pasta, stirring well to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle breadcrumbs evenly over pasta mixture. Bake at 350° for 35 minutes or until bubbly. Garnish with parsley, if desired.

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Ratings & Reviews

veryslowcook's Review

December 16, 2013
Thought this was ok, but may enjoy more with mushrooms or spinach instead of all the bell pepper. Used swiss instead of gruyere to cut on costs. It was a little bland for me. Not sure if I'll make this again, although it was eaten up pretty well by guests at a potluck.

AshleyMartin's Review

November 17, 2009
I have made this great, colorfull version of mac and cheese two times for dinner parties and it has been a big hit even with the full fat lovers...No one ever knew it was "light"!