Bacon and sharp cheddar macaroni and cheese

Instructions

1. Preheat oven to 375°F. Coat a 9-inch pie plate with cooking spray.
2. Cook pasta in a large pot of well salted boiling water according to package directions; drain.
3. Meanwhile, cook breadcrumbs with ¼ of the bacon in a large nonstick skillet over medium heat, stirring frequently, until crumbs are toasted, about 3 minutes. Remove to a cup and stir in ½ tsp Parmesan cheese; set aside.
4. Put red pepper, onion and remaining bacon in same skillet; cook over medium heat, stirring occasionally, until vegetables are tender, about 7 minutes. Remove; set aside.
5. Whisk milk and flour in same skillet over medium-high heat and bring to a boil; reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 2 minutes. Remove from heat; whisk in cheddar cheese, salt, cayenne and remaining Parmesan cheese.
6. Add cooked, drained pasta and vegetable mixture to skillet and toss. Transfer to prepared baking dish; sprinkle top evenly with bread crumbs.
7. Bake until bubbly at edges, about 15 minutes; sprinkle with sliced scallions.
8. Serving size: 1 1/4 cup