Pickled Pepper Macaroni & Cheese

Recipe by:

"This is out of the January 2018 Food and Wine magazine...it's by Chef Justin Chapple who says this pastas is easier than boiling water..."

Recipe: #28991       February 05, 2018



Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (262.2 g)
  • Calories 587.3
  • Total Fat - 31.2 g
  • Saturated Fat - 18.6 g
  • Cholesterol - 135.7 mg
  • Sodium - 1054 mg
  • Total Carbohydrate - 49.8 g
  • Dietary Fiber - 2.4 g
  • Sugars - 2.4 g
  • Protein - 27.5 g
  • Calcium - 662.8 mg
  • Iron - 2.6 mg
  • Vitamin C - 24.9 mg
  • Thiamin - 0.7 mg

8
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In
 

Step 1

Preheat the oven to 425°F. Brush a 9x13 inch baking dish with butter.

Step 2

In a medium bowl, whisk the half-and-half with the flour, salt, pepper, and 1 cup of water. Stir in the dry noodles, both cheeses, and the peppers. Scrape the noodle mixture into the prepared baking dish, and bake until bubbling and the noodles are tender, about 30 minutes.

Step 3

Preheat the broiler and position a rack 8 inches from the heat. In a small bowl, toss the panko with the 3 tablespoons of melted butter until evenly moistened. sprinkle the panko mixture over the macaroni and cheese, and broil until browned, 1 to 2 minutes. Garnish with peppers and serve.

Tips & Variations


No special items needed.

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