Best 5 Bell Pepper Mac And Cheese With Fondue Cheese Sauce Recipes

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Indulge in a culinary delight with our irresistible Bell Pepper Mac and Cheese with Fondue Cheese Sauce. This innovative dish combines the classic comfort of mac and cheese with the vibrant flavors of bell peppers, creating a symphony of taste and texture. The gooey, flavorful fondue cheese sauce adds a touch of indulgence, while the tender bell peppers add a delightful crunch and sweetness. Prepare to tantalize your taste buds with this unique and satisfying meal.

Additional Recipes to Explore:

1. Creamy Spinach and Artichoke Dip: Dive into a rich and velvety dip made with fresh spinach, artichoke hearts, and a blend of cheeses. Perfect for parties or as a delightful appetizer.

2. Easy Garlic Butter Shrimp: Treat yourself to succulent shrimp sautéed in a sizzling garlic butter sauce. This simple yet flavorful dish is ready in just 15 minutes, making it a weeknight dinner savior.

3. One-Pot Lemon Garlic Pasta: Experience the vibrant flavors of lemon and garlic in this quick and easy pasta dish. With minimal ingredients and a single pot, you'll have a delicious meal on the table in no time.

4. Crispy Baked Chicken Tenders: Delight in crispy, golden-brown chicken tenders baked to perfection. Served with your favorite dipping sauce, these tenders are a kid-friendly meal that adults will love too.

5. 5-Ingredient Chocolate Mousse: Indulge in a decadent and airy chocolate mousse made with just five simple ingredients. This no-bake dessert is perfect for satisfying your sweet tooth without the hassle.

Check out the recipes below so you can choose the best recipe for yourself!

SWISS-FONDUE MAC AND CHEESE



Swiss-Fondue Mac and Cheese image

Three different Alpine cheeses -- Raclette, Gruyere, and Emmentaler -- give this mac its Swiss flair.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 11

1 pound rigatoni
Kosher salt and freshly ground pepper
3 tablespoons butter
1/4 cup flour
2 teaspoons mustard powder
2 3/4 cups warm whole milk, warmed
1/4 cup dry vermouth
1/2 cup (2 ounces) finely chopped Raclette
2 cups (8 ounces) grated Gruyere
2 cups (4 ounces) grated Emmentaler
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Boil pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1 cup pasta water.
  • Return empty pot to medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine. Slowly whisk in milk and vermouth. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes.
  • Reduce heat to low and add cheese in 3 batches, starting with Raclette. Follow with Gruyere and Emmentaler. Whisk to fully combine after adding each cheese. Season with salt and pepper. Add pasta, stir to coat, and serve, sprinkled with parsley and more pepper.

BELL PEPPER MAC AND CHEESE WITH FONDUE CHEESE SAUCE



Bell Pepper Mac and Cheese with Fondue Cheese Sauce image

Macaroni and cheese gets an update in this casserole version featuring penne pasta, roasted bell peppers and Gruyère cheese. Comfort food at its finest!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 7

Number Of Ingredients 13

3 medium red, yellow, orange or green bell peppers
3 cups uncooked penne pasta (9 oz)
10 oz Gruyère cheese, shredded (2 1/2 cups)
3 tablespoons Gold Medal™ all-purpose flour
1 cup dry white wine
3/4 cup whipping cream
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground nutmeg
2 tablespoons chopped fresh parsley
1/2 cup Progresso® Italian style bread crumbs
2 tablespoons butter or margarine, melted

Steps:

  • Set oven control to broil. Broil bell peppers with tops about 5 inches from heat about 20 minutes, turning occasionally, until skins are blistered and evenly browned. Place peppers in plastic bag; close tightly. Let stand 20 minutes. Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1-inch pieces; set aside.
  • Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
  • Meanwhile, in medium bowl, toss cheese with flour until cheese is coated. In 3-quart nonreactive saucepan, heat wine, whipping cream and garlic to simmering; reduce heat. Gradually stir in cheese, salt, red pepper and nutmeg until cheese is melted. Cook and stir 2 minutes longer.
  • Stir cooked pasta, roasted peppers and parsley into cheese sauce. Spoon into casserole. In small bowl, mix bread crumbs and butter. Sprinkle over pasta mixture.
  • Bake uncovered 20 to 30 minutes or until edges are bubbly.

Nutrition Facts : Calories 490, Carbohydrate 39 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 14 g, ServingSize 1 Serving (About 1 1/2 Cups), Sodium 450 mg, Sugar 4 g, TransFat 1/2 g

CHEESE FONDUE MAC & CHEESE



Cheese Fondue Mac & Cheese image

When my husband was a missionary kid in Switzerland, his mom learned to make cheese fondue. I thought of combining that favorite with one of mine-macaroni and cheese!-Kathy Lee, Elk Rapids, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 15

1/4 cup panko bread crumbs
1-1/2 teaspoons plus 1 tablespoon olive oil, divided
4 ounces sliced pancetta, finely chopped
3 cups uncooked elbow macaroni (about 12 ounces)
3 tablespoons butter
1 shallot, finely chopped
1 garlic clove, minced
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
1-1/2 cups 2% milk
1/2 cup white wine or chicken broth
1 cup shredded Emmenthaler or Swiss cheese
1 cup shredded Gruyere or Swiss cheese

Steps:

  • In a small skillet, toss bread crumbs with 1-1/2 teaspoons oil; cook and stir over medium-high until golden brown. Remove from pan., In same skillet, heat remaining oil over medium heat. Add pancetta; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Cook macaroni according to package directions. Meanwhile, in a large saucepan, heat butter over medium heat. Add shallot and garlic; cook and stir 1-2 minutes or until tender. Stir in flour and seasonings until blended; gradually whisk in milk and wine. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheeses until melted., Drain macaroni and add to sauce. Add pancetta; toss to combine. Sprinkle with toasted bread crumbs.

Nutrition Facts : Calories 378 calories, Fat 22g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 586mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

BACON-PEPPER MAC AND CHEESE



Bacon-Pepper Mac and Cheese image

Enjoy this cheesy pasta casserole made using bacon, Gold Medal® flour and Progresso® bread crumbs - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 14

3 cups uncooked penne pasta (10 oz)
1/3 cup butter
1 medium red bell pepper, thinly sliced (about 1 cup)
4 medium green onions, sliced (1/4 cup)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Dijon mustard
2 1/4 cups milk
10 slices packaged precooked bacon (from 2.1-oz package), cut into 1/2-inch pieces
1 cup shredded sharp Cheddar cheese (4 oz)
4 oz Muenster cheese, shredded (1 cup)
2 oz Gruyère cheese, shredded (1/2 cup)
1/4 cup Progresso™ Italian style bread crumbs

Steps:

  • Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in 3-quart saucepan, melt butter over low heat. Reserve 1 tablespoon of the butter in small bowl. Stir bell pepper and onions into butter in saucepan. Increase heat to medium; cook and stir 1 minute. Stir in flour, salt, pepper and mustard. Cook, stirring constantly, until mixture is bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in bacon and pasta.
  • Remove from heat; stir in cheeses until melted. Pour into casserole. Stir bread crumbs into melted butter in small bowl. Sprinkle over pasta mixture.
  • Bake uncovered 20 to 25 minutes or until edges are bubbly.

Nutrition Facts : Calories 1010, Carbohydrate 91 g, Cholesterol 145 mg, Fat 3, Fiber 5 g, Protein 45 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 1790 mg, Sugar 10 g, TransFat 1 1/2 g

CHEESE FONDUE WITH BEER AND BOURBON



Cheese Fondue With Beer and Bourbon image

Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

Provided by Ludo Lefebvre

Categories     Bon Appétit     Dip     Appetizer     Cheese     Swiss Cheese     Vegetarian     Bourbon     Garlic     Beer     White Wine     Wine

Yield Serves 4

Number Of Ingredients 12

2 garlic cloves, halved lengthwise
1/2 cup Belgian beer (such as Duvel)
2 cups dry white wine, divided
3 tablespoons cornstarch
1 pound Gruyère, coarsely grated
1 pound Babybel cheese, grated
2 tablespoons bourbon or brandy
1/4 teaspoon baking soda
1 tablespoon fresh lemon juice
Kosher salt
4 cups (1-inch pieces) country-style bread, preferably day-old
Assorted ham and salumi, pickles, and crudités (for serving)

Steps:

  • Rub inside of a large saucepan with cut sides of garlic. Finely grate garlic into saucepan; add beer and 1 1/2 cups wine and bring to a boil over medium heat. Whisk cornstarch and remaining 1/2 cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan. Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more).
  • Whisk bourbon and baking soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt. Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping.

Tips:

  • Use a good quality cheese: The cheese is the star of the show in this dish, so it's important to use a good quality cheese that melts well. A sharp cheddar or Gruyère cheese are both good choices.
  • Don't overcook the pasta: The pasta should be cooked al dente, or slightly firm to the bite. If you overcook the pasta, it will become mushy and the dish will be less enjoyable.
  • Make sure the cheese sauce is thick enough: The cheese sauce should be thick enough to coat the pasta and vegetables without being too runny. If the sauce is too thin, it will not adhere to the pasta and the dish will be watery.
  • Don't be afraid to experiment: This recipe is a great starting point, but you can feel free to experiment with different ingredients and flavors. For example, you could add some chopped bacon, cooked chicken, or diced tomatoes to the dish.

Conclusion:

Bell pepper mac and cheese with fondue cheese sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of creamy cheese sauce, tender pasta, and roasted bell peppers is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed.

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