Monday, December 3, 2012



Here’s an easy recipe for mac ‘n’ cheese with some good flavor from roasted red peppers and a mix of quality cheeses.    Creamy Havarti with jalapenos, aged extra-sharp cheddar and Parmesan are a perfect blend for for macaroni.  This recipe yields enough for 4-6 moderate eaters and will freeze beautifully if you need to save some.  Freezing it makes for an easy side dish -- just nuke briefly and, presto, you have a side dish.

Roasted Pepper Macaroni and Cheese 
Rating:  9.5 out of 10

3 quarts boiling water
8 oz. dry, uncooked elbow macaroni
1 tsp. Morton kosher salt
3 Tbsp. unsalted butter
1/4 cup minced onion
1 tsp. minced garlic 
2 Tbsp. flour
1 tsp. Diamond kosher salt, or to taste
1/2 tsp. paprika
2 cups milk 
1/4 cup minced roasted red pepper
1-1/4 cups grated extra-sharp aged cheddar
1/4 cup Parmesan cheese, or Parmesan and Romano mixed
3/4 cup Havarti cheese with jalapenos

Heat oven to 400F.  Add macaroni and salt to boiling water and cook, stirring often, according to package directions, reducing cooking time 2 minutes.  Drain macaroni in a colander.

Using same pan that the macaroni cooked in, melt butter over medium heat.  Add onion and cook, stirring, till softened, about 3 minutes.  Add garlic and cook, stirring, another minute.  Stir in flour, salt and paprika, then gradually blend in milk, stirring till sauce is smooth and thick.  Remove from heat and stir in roasted red pepper and cheeses.  Arrange macaroni and cheese sauce in layers in a 6-cup buttered casserole.  Bake till toasted on top, about 15-20 minutes.  Yield:  4-6 servings

1 comment:

Gary Somers said...

All I can say...