Two-Pepper Rigatoni and Cheese

This was delicious and easy. Will make again!

This is a very, very good mac and cheese, and it made a lot! I used about 3/4 whole wheat rigatoni and 1/4 regular ziti and a grated Italian cheese blend in place of fontina. That gave some color and size variety that was pleasant. I also made about 1/4 of the peppers jalapeno, added some garlic, and used panko on top. And I prefer half as much cornstarch for thickening instead of flour. Easy to mix up ahead of time, then bake right before eating. I'm sure this would also halve easily or double. UPDATE: made this again tonight with tri-color ziti, both orange and red bell peppers (with about 1/4 cup fresh jalapenos), and added lemon pepper to the bread crumbs: even better, with the tomato and spinach-colored pastas adding a great visual appeal.

Loved it! Added some low fat chicken sausage for some protein, Sunday Dinner was a hit!

This was a great recipe. My husband actually made it (I was running late), so that's proof that it's easy and quick. He followed the recipe but added a yellow pepper to the dish. He just used a mix of cheeses we had on hand- cheddar, parmesan, and colby. The jalapeno added a great kick to it.

It was a bit time consuming to make and I wish the cheese sauce was a bit thicker, but overall not to bad.

This is so yummy I made as stated and this will be part of our regular line up.....DH even had 2nds and said it was the best he had eaten

I felt this was a good basic low fat pasta recipe. The jalapeno pepper added what I felt was a much needed heat to the dish to give it some pizzaz. I made the recipe as is; however, I took another reviewers suggestion to saute' the green onion as well. Maybe if I left them raw before baking, they would have added a bit more bite to the dish. While good, I'm not sure I would crave this enough to make again.

Made this for this year's Progressive Dinner. Everyone enjoyed it. I made a few slight changes...instead of the Fontina Cheese I used the Shredded Mexican Cheese; I used a whole red bell pepper; 1/4 of a jalapeno pepper as this was my first time cooking with one; and cornbread stuffing (in the bag) instead of the white bread crumbles.

This was a super yummy twist on traditional mac & cheese! I'm not sure I'd necessarily call it "low-cal", but it was yummy. I forgot the jalepenos, but I could tell they'd be good! I think I would have sauteed the green onions a little bit to take the edge off, but that's just me. The breadcrumbs were a really great crunchy touch!