If you love Mac and Cheese...you'll love this even more!

In honor of the season premiere of one of my guilty pleasures, The Biggest Loser, I decided to make a new recipe from Cooking Light Magazine. I might have a slight obsession with cheese, so this recipe caught my eye immediately. This is like Mac and Cheese gone slightly gourmet! My husband and I both inhaled our servings of this yummy pasta dish. Try it, I promise you won't regret it! This is one of the recipes that will be repeating itself often at our household! I just ordered a subscription to Cooking Light and renewed my Rachel Ray subscription, so much more to come from those magazines within the next year!
Two-Pepper Rigatoni and Cheese
Cooking Light Magazine
Yield: 8- 1 cup servings

5 cups uncooked rigatoni (16 oz uncooked)
2 T. butter, divided
1 cup chopped red bell pepper
3 T. all purpose flour
3 cups fat-free milk
1 cup (4oz) shredded fontina cheese
1 cup (4oz) shredded sharp cheddar cheese
1 T. finely chopped jalapeno pepper
3/4 t. salt
1/2 cup sliced green onions (I skipped this ingredient-we didn't have any, but it was still good!) Cooking spray
2 (1 oz) slices white bread
1. Preheat oven to 375.

2. Cook pasta according to package directions, omitting salt and fat. Drain well; place in a large bowl.

3. Melt 1 T. butter in a large saucepan over medium-high heat. Add bell pepper, saute 5 minutes or until tender. Add to pasta.

4. Add flour to pan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil; cook 2 minutes or until thickened, stirring constantly. Remove from heat. Add cheese, stirring until cheeses melt and mixture is smooth. Stir in jalapeno and salt. Add cheese mixture to pasta, tossing well to coat. Stir in green onions. Spoon pasta mixture into a 13X9 baking dish coated with cooking spray.

5. Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure about 1 cup. Melt remaining 1 T. butter. Combine butter and breadcrumbs in a small bowl; toss until blended. Sprinkle breadcrumb mixture over pasta mixture. Bake at 375 for 15 minutes or until browned.