Ingredientes para Pimiento Mac And Cheese
- Red Bell Pepper
- 2 cloves garlic, minced
- Panko Breadcrumbs
- Unsalted Butter
- Parmesan Cheese
- 1 tablespoon peppadew brine
- Ancho Chili
- Extra Sharp Cheddar Cheese
- Whole Milk Mozzarella
- Medium Pasta Shells
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Cómo preparar Pimiento Mac And Cheese
- **Prepare the Pepper Mixture:** In a small saucepan, bring 1/2 cup water, 1 medium bell pepper (chopped), and 1 1/2 cloves garlic (minced) to a boil.
- Reduce heat to medium-low, cover, and simmer until the pepper is tender, about 15 minutes.
- **Make the Panko Topping:** In a skillet over medium-high heat, toast 1 cup panko breadcrumbs until golden brown, stirring frequently (5-6 minutes).
- Transfer the toasted panko to a bowl and let cool to lukewarm.
- Stir in 1 tablespoon butter and 1/4 cup grated Parmesan cheese until combined.
- **Blend the Cheese Sauce:** Transfer the cooked bell pepper mixture to a food processor.
- Add 1/2 cup drained peppadew peppers (roughly chopped), 1 tablespoon peppadew brine, 2 tablespoons butter, 1 teaspoon ancho chile powder, and 1/2 clove garlic (minced).
- Add 2 cups shredded cheddar cheese and 1/4 cup grated Parmesan cheese.
- Blend until the sauce is smooth and creamy.
- Season with salt and pepper to taste.
- **Cook the Pasta:** Preheat oven to 400°F (200°C). Cook 1 pound pasta (elbow macaroni or your favorite shape) in a large pot of boiling salted water until al dente. Drain.
- **Combine and Bake:** Return the cooked pasta to the pot. Stir in the cheese sauce and 1 cup shredded mozzarella cheese.
- Season with salt and pepper.
- Pour the pasta mixture into a buttered 8-cup baking dish.
- Sprinkle evenly with the panko topping.
- Bake for 25 minutes, or until the topping is golden brown and crisp, and the sauce is bubbling.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
11g
Fat
67g
Carbs
12g
