| 1 box | PLUS® Elbows |
| 6 cups (1-1/2 quarts) | milk |
| 6 tablespoons | butter |
| 6 tablespoons | flour |
| to taste | salt |
| to taste | freshly ground black pepper |
| 6 ounces | smoked mozzarella cheese, cut into 1-inch cubes |
| 2 tablespoon | extra virgin olive oil |
| 1 cup | white onion, diced |
| 1 cup | roasted red peppers, diced |
| 1/3 cup | Parmigiano cheese, grated |
| as needed | cooking spray |
SPRAY a 13x9 inch baking dish with cooking spray.
PREHEAT oven to 350 degrees.
BRING a large pot of water to a boil.
PREPARE Bechamel Sauce:
BRING milk to a boil in a medium saucepan.
MELT butter in another medium saucepan over medium heat. Add flour and cook until flour is light brown.
ADD milk to flour mixture using a whisk to stir. Heat sauce until boiling, stirring constantly. Reduce heat to low.
ADD cheese. Stir until cheese is melted; set aside.
HEAT olive oil in a large skillet. Add onion and sauté until golden brown.
ADD roasted peppers. Remove from heat.
COOK pasta according to package directions. Drain and add pasta to skillet; mix well.
ADD béchamel sauce to skillet. Mix well.
TRANSFER to prepared baking dish. Sprinkle with grated cheese.
BAKE 20 minutes or until golden and bubbly.