Cheesy Baked Cavatappi With Onions And Peppers

• 1 teaspoon olive oil
• 1 1/2 cups chopped onion
• 2 1/2 cups chopped red bell pepper (about 2 large peppers)
• 12 ounces uncooked cavatappi (about 4 cups)
• 2 1/2 cups 1% low-fat milk
• 1 ounce all-purpose flour (about 1/4 cup)
• 1 1/2 teaspoons butter
• 4 ounces sharp white cheddar cheese, shredded (1 cup)
• 4 ounces Gruyere cheese, shredded (1 cup)
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Dash of ground nutmeg
• Dash of ground red pepper
• Cooking spray
• 2 tablespoons dry breadcrumbs
• Chopped fresh parsley (optional)

1. Preheat oven to 350u0b0.
2. Heat oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes or until crisp-tender. Add bell pepper; saute 3 minutes. Remove mixture from pan; set aside.
3. Cook pasta according to package directions, omitting salt and fat. Drain.
4. 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. Sprinkle breadcrumbs evenly over pasta mixture. Bake at 350u0b0 for 35 minutes or until bubbly. Garnish with parsley, if desired.

olive oil, onion, red bell pepper, cavatappi, milk, flour, butter, cheddar cheese, gruyuere cheese, salt, freshly ground black pepper, ground nutmeg, ground red pepper, cooking spray, breadcrumbs, fresh parsley

Taken from www.myrecipes.com/recipe/cheesy-baked-cavatappi-with-onions-peppers (may not work)