Rating: 4 stars
11 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 6
Donna and Jeff Towle, Kingwood, Texas
Recipe by Cooking Light December 2009

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Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

total:
40 mins
Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Cook pasta according to package directions, omitting salt and fat. Drain well; place in a large bowl.

  • Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add bell pepper; sauté 5 minutes or until tender. Add to pasta.

  • Add flour to pan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil; cook 2 minutes or until thickened, stirring constantly. Remove from heat. Add cheeses, stirring until cheeses melt and mixture is smooth. Stir in jalapeño and salt. Add cheese mixture to pasta, tossing well to coat. Stir in green onions. Spoon pasta mixture into a 13 x 9–inch baking dish coated with cooking spray.

  • Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure about 1 cup. Melt remaining 1 tablespoon butter. Combine butter and breadcrumbs in a small bowl; toss until blended. Sprinkle breadcrumb mixture over pasta mixture. Bake at 375° for 15 minutes or until browned.

Nutrition Facts

408 calories; fat 12.8g; saturated fat 7.8g; mono fat 3.3g; poly fat 0.6g; protein 19.2g; carbohydrates 54.5g; fiber 2.4g; cholesterol 40mg; iron 2.5mg; sodium 550mg; calcium 293mg.
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