Baked Two-Cheese Penne with Roasted Pepper Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons flour all-purpose
• 0.5 cup fontina shredded
• 0.3 cup gouda cheese smoked shredded
• 0.5 cup milk 1% low-fat
• 2 tablespoons butter fat-free
• 0.3 cup panko bread crumbs (Japanese breadcrumbs)
• 1 tablespoon greek yogurt plain low-fat
• 0.5 cup roasted peppers red
• 0.5 teaspoon salt 
• 8 ounces penne pasta dried whole wheat

Equipment

• food processor
• oven
• whisk
• pot
• blender
• baking pan

Directions

1. Heat oven to 35
2. Coat an 8-inch square baking dish with cooking spray; set aside.
3. Bring a large pot of water to a boil over high heat; add noodles, and cook 7 minutes or until al dente.
4. Drain and set aside.
5. Reduce heat to medium; add margarine, and cook until margarine melts.
6. Add flour, salt, and pepper; cook 1 to 2 minutes until flour begin to brown. Stir in milk, 1/2 cup at a time, whisking well to ensure a smooth sauce. Stir in cheeses; whisk until completely melted. Stir in cooked noodles.
7. Transfer mixture to prepared baking dish.
8. Top noodles with breadcrumbs; bake at 350 for 20 minutes or until top begins to brown and cheese is bubbly.
9. While noodles bake, place roasted bell pepper and yogurt in a blender or food processor; process until smooth.
10. Drizzle over squares of baked noodles and serve.