Pimiento Mac and Cheese
A gourmet twist on classic mac and cheese featuring a rich, spicy pepper sauce made with red bell peppers, Peppadew peppers, and ground ancho chiles, topped with crispy parmesan panko breadcrumbs.
Ingredients
- •1 whole red bell pepper
- •2 cloves garlic
- •½ cup panko
- •3 tablespoons unsalted butter
- •½ cup Parmesan cheese
- •¾ cup Peppadew peppers
- •¼ teaspoon ground ancho chiles
- •1¼ cups extra-sharp cheddar cheese
- •1 cup whole-milk mozzarella
- •8 ounces medium shell pasta
- •
Cooking Instructions
- 1.
Bring 1/2 cup water, bell pepper, and 1 1/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
15 min
- 2.
Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
6 min
- 3.
Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.
5 min
- 4.
Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.
15 min
- 5.
Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.
35 min
