* Exported from MasterCook * Pepper Confetti Macaroni & Cheese Recipe By : High-Flavor, Low-Fat Pasta by Stephen Raichlen Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz Macaroni or rigatoni Sauce: 1 tb Olive oil 1 lg Onion -- finely chopped 3 cl Garlic -- minced 2 Red bell peppers 2 Yellow bell peppers 1 Green bell pepper -OR- 2 Ancho chilies -- for more spice 1/4 c Flour 3 c Skim milk 1 c Feta cheese -- up to 1-1/2 c 2 tb Fresh dill -- chopped -OR- 1 tb Dried dill 1 tb Dijon mustard Salt and pepper 1 ds Cayenne pepper 1 ds Grated nutmeg Cooking spray 1/2 c Toasted bread crumbs Bring 4 qt lightly salted water to a rolling boil in a large pot. Cook the macaroni until al dente, about 8 minutes. Drain the macaroni in a colander, rinse with cold water to cool, and drain well. Preheat the oven to 400°F. Meanwhile, prepare the sauce. Heat the olive oil in a large non-stick sauté pan. Add the onion, garlic, and peppers and cook over medium heat until the vegetables are soft and aromatic, but not brown, about 4 minutes. Stir in the flour and cook for 1 minute more. Stir in the skim milk and bring to a boil, stirring steadily. Simmer the sauce until thickened, about 1 minute. Stir in the cheese, dill, mustard, salt, pepper, cayenne, and nutmeg to taste. The sauce should be highly seasoned. Stir the macaroni into the sauce. Spoon the mixture into a 8x12" baking dish which has been lightly sprayed with oil. Sprinkle the top with bread crumbs. Bake the macaroni and cheese until bubbling, crusty, and golden brown, 30 to 40 minutes. - - - - - - - - - - - - - - - - - -