2.5 cups bell pepper red chopped ( 2 large peppers)
0.8 teaspoon salt
1 cup cheddar cheese shredded white
Equipment
bowl
frying pan
sauce pan
oven
whisk
baking pan
Directions
Preheat oven to 35
Heat oil in a large saucepan over medium-high heat.
Add onion; saut 3 minutes or until crisp-tender.
Add bell pepper; saut 3 minutes.
Remove mixture from pan; set aside.
Cook pasta according to package directions, omitting salt and fat.
Drain.
Combine milk and flour in a medium bowl, stirring with a whisk. Melt butter in saucepan over medium-high heat; add milk mixture, stirring with a whisk. Cook 3 minutes or until slightly thick, stirring constantly.
Remove from heat; gradually add cheeses, stirring with a whisk until cheeses melt. Stir in salt, black pepper, nutmeg, and ground red pepper.
Add onion mixture and pasta, stirring well to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.