Roasted Red Pepper Macaroni and Cheese

5 from 3 votes

Prep Time8

Cook Time15

Total Time23

Course: Over 500 Family Dinner Recipes Ideas

Keyword: cheese, macaroni and cheese, main dish, pasta, roasted red peppers, vegetarian

Servings:

Author: Sweet Basil

In a large pot add water halfway up and add 1-2 Teaspoons Kosher salt (the water should taste slightly salty)
Heat over high heat until boiling and add the pasta, cooking per package instructions.
1 Pound Pasta
Set aside.
In a blender puree the roasted red peppers until smooth, set aside.
3 Red Bell Peppers
In a separate pot, over medium heat add the butter and cook until melted.
1/2 Cup Butter
Add the garlic and saute for 20-30 seconds and then whisk in the flour.
1 Clove Garlic, 1/2 Cup Flour
Continue to whisk for 30 seconds or until a nutty aroma fills the air.
Whisk in the roasted red pepper until it's all mixed together and then continue to whisk as you slowly pour in the milk and cream.
1 Cup Milk, 1 Cup Heavy Cream
Once the mixture is smooth add the salt, pepper, nutmeg and cheeses.
1 1 /4 teaspoon Kosher Salt, 1/4 teaspoon Pepper, 1 Pinch Nutmeg, 1 Cup Cheddar Cheese, 1 Cup Cheddar Cheese
Whisk until all of the cheese is incorporated and spoon the pasta into the mixture, adding a tablespoon or two of pasta water if needed.
Serve immediately.

Shredding the cheese with the extra small holes on your grater will produce a creamier sauce.

Macaroni and cheese can be made ahead of time and placed in a baking dish.

It should be cooled completely, covered and stored in the refrigerator for up to 2 days before baking.