2 1/4 cups dried macaroni
1/2 red pepper, deseeded and finely diced
1/2 yellow pepper, deseeded and finally diced
dash of olive oil
For the sauce:
1/4 cup butter
1/2 cup all-purpose flour
2 1/2 cups milk
2 tsp French mustard
1/2 cup grated Cheddar cheese
salt and freshly ground black pepper
For the topping:
1 cup fresh breadcrumbs
3/4 cup grated Cheddar cheese
Bring a large saucepan of water to boil, and add the macaroni with the diced peppers and a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and transfer to a shallow, ovenproof dish. Set aside. Preheat the oven to 400 degrees.
To make the sauce, melt the butter in a large saucepan, then stir in the flour to make a paste. Gradually stir in the milk, a little at a time, until evenly blended, with no lumps.
Gently bring the sauce to a boil, sitrring constantly, until thickened. Stir in the mustard and cheese and season with salt and pepper. Continue to cook for a further 1-2 minutes, until the cheese has melted.
Pour the cheese sauce over the macaroni and pepper mixture, and mix it in with a spoon. When the sauce and pasta are evenly combined, sprinkle with the topping ingredients and bake for 25-30 minutes, until crisp and golden.
Vegetarian Pasta Cookbook, Sarah Maxwell, 1998