BELL PEPPER MAC AND CHEESE WITH FONDUE CHEESE SAUCE

Steps:

• Set oven control to broil. Broil bell peppers with tops about 5 inches from heat about 20 minutes, turning occasionally, until skins are blistered and evenly browned. Place peppers in plastic bag; close tightly. Let stand 20 minutes. Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1-inch pieces; set aside.
• Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
• Meanwhile, in medium bowl, toss cheese with flour until cheese is coated. In 3-quart nonreactive saucepan, heat wine, whipping cream and garlic to simmering; reduce heat. Gradually stir in cheese, salt, red pepper and nutmeg until cheese is melted. Cook and stir 2 minutes longer.
• Stir cooked pasta, roasted peppers and parsley into cheese sauce. Spoon into casserole. In small bowl, mix bread crumbs and butter. Sprinkle over pasta mixture.
• Bake uncovered 20 to 30 minutes or until edges are bubbly.
• Expert Tips
• For a flavor twist, try half Gruyère and half Emmentaler cheese.
• If you like, stir in a 4-ounce can of sliced mushrooms, drained, with the pasta.
• Got a question for our kitchen Experts? Ask it in the Message Board
• Nutrition Information:
• Serving (1 Serving (About 1 1/2 Cups))
• Calories 490
• (Calories from Fat 240),
• Total Fat 26g
• (Saturated Fat 14g,
• Trans Fat 1/2g),
• Cholesterol 80mg;
• Sodium 450mg;
• Total Carbohydrate 39g
• (Dietary Fiber 2g,
• Sugars 4g),
• Protein 18g;
• Percent Daily Value*:
• Vitamin A 50 %;
• Vitamin C 60 %;
• Calcium 40 %;
• Iron 10 %;
• Exchanges:
• 1/2 Starch;
• Fruit;
• Other Carbohydrate;
• Skim Milk;
• Low-Fat Milk;
• Milk;
• 2 Vegetable;
• Very Lean Meat;
• Lean Meat;
• High-Fat Meat;
• 1/2 Fat;
• Carbohydrate Choices:
• 1/2;
• *Percent Daily Values are based on a 2,000 calorie diet.