Noodle Gratin with Cheese, Corn, and Roasted Pepper |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This grown-up mac and cheese has the creamy sauce we loved as kids but with a few adult additions. Ingredients:
2 1/2 cups 1% low-fat milk, divided |
2 1/2 tablespoons all-purpose flour |
1 1/4 cups (5 ounces) pre-shredded reduced-fat cheddar cheese |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon ground nutmeg |
1 cup frozen corn, thawed |
1/3 cup chopped bottled roasted red bell pepper |
5 cups cooked wide egg noodles (about 4 cups uncooked) |
cooking spray |
1 (1-ounce) slice white bread |
1 tablespoon light butter, melted |
Directions:
1. Preheat oven to 450°.
2. Pour 1 1/2 cups milk into a saucepan; cook over medium heat 1 minute or until warm. Whisk remaining 1 cup milk and flour in a bowl until flour dissolves. Add to pan; cook, stirring constantly, 8 minutes or until bubbly. Reduce heat to low; add cheese, salt, black pepper, and nutmeg. Stir until cheese melts.
3. Add corn, roasted red bell pepper, and cheese sauce to noodles. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
4. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and melted butter; sprinkle over noodle mixture. 5. Bake at 450° for 10 minutes or until golden brown and bubbly.
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