Pimiento Mac And Cheese Recipe

Name: Pimiento Mac And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces; 2 garlic cloves, halved, divided; 1/2 cup panko (Japanese breadcrumbs); 3 tablespoons unsalted butter, room temperature, divided; 1/2 cup freshly grated Parmesan cheese, divided; 3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved; 1/4 teaspoon ground ancho chiles; 1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese; 1 cup (packed) coarsely grated whole-milk mozzarella; 8 ounces medium shell pasta or gemelli; Look for; at supermarkets and at Asian markets. Ground ancho chiles are available in the spice section of supermarkets and at Latin markets.

Servings: persons

1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces
2 garlic cloves, halved, divided
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons unsalted butter, room temperature, divided
1/2 cup freshly grated Parmesan cheese, divided
3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
1/4 teaspoon ground ancho chiles
1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
1 cup (packed) coarsely grated whole-milk mozzarella
8 ounces medium shell pasta or gemelli
Look for
at supermarkets and at Asian markets. Ground ancho chiles are available in the spice section of supermarkets and at Latin markets.

1
Bring 1/2 cup water, bell pepper, and 1 1/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
2
Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
3
Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.
4
Preheat oven to 400u00b0F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.
5
Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces, 2 garlic cloves, halved, divided, 1/2 cup panko (Japanese breadcrumbs), 3 tablespoons unsalted butter, room temperature, divided, and more.

Yes, Pimiento Mac And Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pimiento Mac And Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions