Pickled Pepper Macaroni & Cheese
Recipe: #28991
February 05, 2018
Categories: Casseroles, Cheese, Cheddar, Vegetarian, Hot Peppers, Spicy, Kosher Dairy, Vegetarian Dinner, more
"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..."
Original is 8 servings
Ingredients
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
Step by Step Method
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
No special items needed.
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