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Macaroni and Peppers in White Sauce

Macaroni and Peppers in White Sauce

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Joanna

Joanna

Spaghetti with three colors of peppers, onion, feta, Gouda and creme fraiche. Serve with fresh ground pepper.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1350 kcal
  • 67%
  • Fat:
  • 78.1 g
  • 120%
  • Carbs:
  • 112.3g
  • 36%
  • Protein:
  • 46 g
  • 92%
  • Cholesterol:
  • 292 mg
  • 97%
  • Sodium:
  • 2270 mg
  • 91%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, in a large skillet over medium heat, cook onions until translucent. Stir in peppers and cook until just tender. Stir in bouillon cube, wine, oregano, paprika, salt, pepper and nutmeg. Simmer 20 minutes, until thickened.
  3. Reduce heat to low and stir in feta, Gouda and creme fraiche. When cheese is melted, toss sauce with pasta and serve.
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Reviews

LADYGWYN
4

LADYGWYN

4/19/2011

This is a nice recipe where you can play with the type of cheese you have in the house. I used feta , herbed creamy goat cheese and a bit of old cheddar and it was pretty tasty. Plus I added some chicken breast and garlic to the dish.Kids loved it.

SMIRKYSPICE
3

SMIRKYSPICE

8/12/2003

Delicious with the fresh peppers. Alas, I confess I omitted the fresh cream to keep the fat content down, but the melting cheese was flavourful and rich enough. I'll make it again!

ANNACC
2

ANNACC

8/12/2005

This recipe was tasty, rich, and colorful. No way does it serve 4, even with large servings. This recipe would be easy to cut in half, and I would reccomend doing so, unless you literally have a small army to feed.

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