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| 12 x ca. 30 g | Dry Macaroni or Curly Pasta |
| 1/3 Tasse | butter divided |
| 1 Esslöffel | butter |
| 1/2 Tasse | Chopped Red or Green Bell pepper |
| 1/3 Tasse | flour |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 2 Tasse | milk |
| 1 Tasse | Shredded Provolone Cheese |
| 1 Tasse | cheddar cheese shredded |
| 3/4 Tasse | Blue cheese crumbled |
| 2 klein | tomatoes sliced |
| 1/4 Tasse | Seasoned Dry Bread Crumbs |
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Cook macaroni according to package directions; rinse and drain.
Place 1/3 cup butter in 2 1/2-quart microwave-safe dish. Microwave on High for 1 minute. Add bell pepper; cook on High about 2 minutes, or until crisp-tender. Stir in flour and seasonings; mix until smooth. Microwave on High 45-60 seconds, or until mixture bubbles.
Gradually stir in milk. Microwave on High 6 minutes, or until thickened and bubbly, stirring every 2 minutes. Sir in cheeses until melted. Sir in cooked macaroni. Arrange tomatoes around outer edge of casserole.
Microwave remaining 1 tablespoon of butter in microwave-safe measuring cup on High 20 seconds. Stir in bread crumbs until well-combined. Sprinkle bread crumbs over tomatoes and pasta. Microwave on High 5-6 minutes, or until hot and bubbly, rotating dish after half the cooking time. Serve immediately.
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