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Recipe Summary

prep:
20 mins
cook:
8 mins
bake:
30 mins
total:
58 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°. Coat a 13 x 9-inch
    baking pan with nonstick cooking
    spray.

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  • Heat a large nonstick skillet over
    medium-high heat; coat with nonstick
    cooking spray and add red and green
    peppers, scallions and garlic. Cook
    for 5 minutes, stirring frequently, until
    peppers soften. Set aside.

  • In a large saucepan, melt butter over
    medium-high heat. Whisk in flour and
    cook 1 minute; gradually whisk in milk
    and bring to a boil. Cook 2 minutes or
    until thickened. Turn off heat and stir in salt, chili powder and 13/4 cups of each of
    the cheeses until smooth. Add cooked
    pasta and pepper mixture and stir until
    combined.

  • Turn out mixture into prepared pan
    and scatter remaining 1/4 cup of each
    of the cheeses over top. Bake at 350° for
    30 minutes, until bubbly and lightly
    browned.

Tips

Try chipotle chile
powder for a layer
of smoky flavor.

Nutrition Facts

465 calories; fat 16g; cholesterol 51mg; saturated fat 9g; carbohydrates 54g; insoluble fiber 3g; protein 28g; sodium 785mg.
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