PIMIENTO MAC AND CHEESE
How do you improve on mac and cheese? Mix in a little southern charm. The mix of Parmesan, cheddar, bell pepper, and Peppadew peppers coats the pasta perfectly.
Provided by Rozanne Gold
Categories Food Processor Cheese Pasta Vegetarian Quick & Easy Low Cal Dinner Cheddar Mozzarella Winter Family Reunion Potluck Bon Appétit Sugar Conscious Pescatarian Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.
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