A new take on an old classic, your kids will LOVE our Maestro® Sweet Bell Pepper and Dolce® Baby Bell Pepper Mac ‘n’ Cheese.
Instructions
- Roast bell pepper and baby bell peppers at 375ºF, until golden brown (about 30 minutes). Let cool, peel skins, seed and do a rough chop. Set aside.
- In a pot of boiling salted water, cook pasta until just under al denté. Strain, toss with olive oil and cool on a large baking tray (do not run under cold water).
- In a medium saucepot, melt butter and sauté onion over medium heat until tender. Add white wine (optional) and milk.
- When the milk is simmering, add cream cheese, smoked cheddar and 1 cup of aged white cheddar, cook for 5 minutes. Add chopped peppers and simmer for 5 minutes. Add Dijon mustard and season with salt and cracked black pepper and purée in a blender until smooth.
- Combine cooling pasta and sauce together. Cover with another cup of aged cheddar (parmesan can also be used).
- Either serve immediately, or pour into a shallow baking dish and bake for 20 minutes until golden brown on top.
Recipe Created By
Ocean Wise Executive Chef – Vancouver Aquarium
