- 8 ounces macaroni or rigatoni
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 red bell peppers
- 2 yellow bell peppers
- 1 green bell pepper (or 2 ancho chilies for a little more spice)
- ¼ cup flour
- 3 cups skim milk
- 1 to 1½ cups crumbled feta cheese (or other strong-flavored cheese)
- 2 tablespoons chopped fresh dill (or 1 tablespoon dried)
- 1 tablespoon Dijon-style mustard
- Salt and freshly ground black pepper
- Dash cayenne pepper and freshly grated nutmeg
- Vegetable spray oil
- ½ cup toasted bread crumbs
- Bring 4 quarts of lightly salted water to a rolling boil in a large pot. Cook the macaroni until al dente, about 8 minutes. Drain the macaroni in a colander, rinse with cold water to cool, and drain well. Preheat the oven to 400°.
- Meanwhile, prepare the sauce. Heat the olive oil in a large sauté pan, preferably nonstick. Add the onion, garlic, and peppers and cook over medium heat until the vegetables are soft and aromatic, but not brown, about 4 minutes. Stir in the flour and cook for 1 minute more. Stir in the skim milk and bring to a boil, stirring steadily. Simmer the sauce until thickened, about 1 minute. Stir in the cheese, dill, mustard, salt and pepper, and cayenne and nutmeg to taste. The sauce should be highly seasoned.
- Stir the macaroni into the sauce. Spoon the mixture into an attractive 8- by 12-inch baking dish you’ve lightly sprayed with oil. Sprinkle the top with bread crumbs. Bake the macaroni and cheese until bubbling, crusty, and golden brown, 30 to 40 minutes.