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How To make Pepper Confetti Macaroni& Cheese

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8 oz Macaroni or rigatoni

SAUCE:

1 tb Olive oil
1 lg Onion(s), finely chopped
3 Garlic clove(s), minced
2 Red bell peppers
2 Yellow bell peppers
1 Green bell pepper or
2 Ancho chilies for more spice
1/4 c Flour
3 c Skim milk
1 c (to 1 1/2 cups)
Feta cheese 2 tb Dill, chopped or
1 tb Dried dill
1 tb Dijon mustard
Salt and pepper 1 d Cayenne pepper
1 d Grated nutmeg
Cooking spray 1/2 c Toasted bread crumbs
1. Bring 4 qts of lightly salted water to a rolling
boil in a large pot. Cook the macaroni until al dente, about 8 min. Drain the macaroni in a colander, rinse with cold water to cool, and drain well. Preheat the oven to 400 F. 2. Meanwhile, prepare the sauce. Heat the olive oil in
a large non-stick saut

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