Cheesy Baked Cavatappi with Onions and Peppers

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 teaspoons butter 
• 4 cups pasta uncooked
• 2 tablespoons breadcrumbs dry
• 0.3 cup flour all-purpose
• 1 Dash nutmeg 
• 1 Dash ground pepper red
• 1 cup gruyere cheese shredded
• 2.5 cups milk 1% low-fat
• 1 teaspoon olive oil 
• 1.5 cups onion chopped
• 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

1. Preheat oven to 35
2. Heat oil in a large saucepan over medium-high heat.
3. Add onion; saut 3 minutes or until crisp-tender.
4. Add bell pepper; saut 3 minutes.
5. Remove mixture from pan; set aside.
6. Cook pasta according to package directions, omitting salt and fat.
7. Drain.
8. 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.
9. Remove from heat; gradually add cheeses, stirring with a whisk until cheeses melt. Stir in salt, black pepper, nutmeg, and ground red pepper.
10. Add onion mixture and pasta, stirring well to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
11. Sprinkle breadcrumbs evenly over pasta mixture.
12. Bake at 350 for 35 minutes or until bubbly.
13. Garnish with parsley, if desired.