- Cook Time: 30 minutes
1 red bell pepper, diced
2 tbsp butter
1 lb small elbow macaroni, cooked
1/2 cup reblochon cheese, grated
1/2 cup beaufort cheese, grated
1 cup comte cheese, grated
1 1/2 cup creme fraiche
Saute the onion and bell pepper in the butter until the onion is soft, then toss with the hot macaroni. Add the reblochon, the beaufort, 1/2 cup of the comte and the creme fraiche. Stir to blend well. Pour the mixture into a baking pan and top with the rest of the comte, then the bread crumbs.
Bake in a 425 F oven for about 30 minutes.