Baked Two-Cheese Penne With Roasted Pepper Sauce

• 8 ounces dried whole wheat penne
• 2 tablespoons trans fat-free margarine
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup 1% low-fat milk
• 1 ounce smoked Gouda, shredded (about 1/4 cup)
• 2 ounces fontina cheese, shredded (about 1/2 cup)
• 1/4 cup panko (Japanese breadcrumbs)
• 1/2 cup roasted red bell pepper
• 1 tablespoon plain Greek low-fat yogurt

1. Heat oven to 350i1/2. Coat an 8-inch square baking dish with cooking spray; set aside.
2. Bring a large pot of water to a boil over high heat; add noodles, and cook 7 minutes or until al dente. Drain and set aside.
3. Reduce heat to medium; add margarine, and cook until margarine melts. 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. Transfer mixture to prepared baking dish.
4. Top noodles with breadcrumbs; bake at 350i1/2 for 20 minutes or until top begins to brown and cheese is bubbly.
5. While noodles bake, place roasted bell pepper and yogurt in a blender or food processor; process until smooth. Drizzle over squares of baked noodles and serve.

whole wheat penne, margarine, flour, salt, freshly ground black pepper, milk, gouda, fontina cheese, red bell pepper, lowfat yogurt

Taken from www.myrecipes.com/recipe/baked-two-cheese-penne-with-roasted-pepper-sauce (may not work)