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Recipe Summary

prep:
20 mins
cook:
8 mins
bake:
30 mins at 350°
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; total fat 16g; saturated fat 9g; cholesterol 51mg; sodium 785mg; carbohydrates 54g; fiber 3g; protein 28g.

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