BACON-PEPPER MAC AND CHEESE

Bacon-Pepper Mac and Cheese image

Enjoy this cheesy pasta casserole made using bacon, Gold Medal® flour and Progresso® bread crumbs - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 14

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Ingredients

3 cups uncooked penne pasta (10 oz)
1/3 cup butter
1 medium red bell pepper, thinly sliced (about 1 cup)
4 medium green onions, sliced (1/4 cup)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Dijon mustard
2 1/4 cups milk
10 slices packaged precooked bacon (from 2.1-oz package), cut into 1/2-inch pieces
1 cup shredded sharp Cheddar cheese (4 oz)
4 oz Muenster cheese, shredded (1 cup)
2 oz Gruyère cheese, shredded (1/2 cup)
1/4 cup Progresso™ Italian style bread crumbs

Steps:

Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 3-quart saucepan, melt butter over low heat. Reserve 1 tablespoon of the butter in small bowl. Stir bell pepper and onions into butter in saucepan. Increase heat to medium; cook and stir 1 minute. Stir in flour, salt, pepper and mustard. Cook, stirring constantly, until mixture is bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in bacon and pasta.
Remove from heat; stir in cheeses until melted. Pour into casserole. Stir bread crumbs into melted butter in small bowl. Sprinkle over pasta mixture.
Bake uncovered 20 to 25 minutes or until edges are bubbly.

Nutrition Facts : Calories 1010, Carbohydrate 91 g, Cholesterol 145 mg, Fat 3, Fiber 5 g, Protein 45 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 1790 mg, Sugar 10 g, TransFat 1 1/2 g