5 cups uncooked rigatoni (16 ounces uncooked pasta) |
2 tablespoons butter, divided |
1 cup chopped red bell pepper |
3 tablespoons all-purpose flour |
3 cups fat-free milk |
1 cup (4 ounces) shredded fontina cheese |
1 cup (4 ounces) shredded sharp cheddar cheese |
1 tablespoon finely chopped pickled jalapeño pepper |
3/4 teaspoon salt |
1/2 cup sliced green onions |
cooking spray |
2 (1-ounce) slices white bread |