| 3 | cups uncooked penne pasta (10 oz) |
| 1/3 | cup butter |
| 1 | medium red bell pepper, thinly sliced (about 1 cup) |
| 4 | medium green onions, sliced (1/4 cup) |
| 1/4 | cup Gold Medal all-purpose flour |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | teaspoon Dijon mustard |
| 2 1/4 | cups milk |
| 10 | slices packaged precooked bacon (from 2.1-oz package), cut into 1/2-inch pieces |
| 1 | cup shredded sharp Cheddar cheese (4 oz) |
| 4 | oz Muenster cheese, shredded (1 cup) |
| 2 | oz Gruyere cheese, shredded (1/2 cup) |
| 1/4 | cup Progresso Italian style bread crumbs |
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 3-quart saucepan, melt butter over low heat. Reserve 1 tablespoon of the butter in small bowl. Stir bell pepper and onions into butter in saucepan. Increase heat to medium; cook and stir 1 minute. Stir in flour, salt, pepper and mustard. Cook, stirring constantly, until mixture is bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in bacon and pasta.
- Remove from heat; stir in cheeses until melted. Pour into casserole. Stir bread crumbs into melted butter in small bowl. Sprinkle over pasta mixture.
- Bake uncovered 20 to 25 minutes or until edges are bubbly.
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