Mac and cheese graces many holiday tables; this one comes together on the stovetop and is special enough to earn an annual berth. A puree of roasted red pepper adds zip to the creaminess, while a topping of crisp, crushed Cheez-Its is pure genius.
The dish can be made up to 3 days in advance, minus the Cheez-Its. Reheat on the stovetop, covered, over low heat.
Roasted Red Pepper Mac and Cheese
Kosher salt
1 pound dried elbow macaroni
8 tablespoons butter
½ cup all-purpose flour
6 cups milk, warmed
1½ pounds white cheddar, grated
3 jarred, roasted red peppers, drained and pureed (use a blender or mini food processor)
2 tablespoons Dijon mustard
1 tablespoon smoked paprika
Ground black pepper
1½ cups crushed Cheez-Its, for garnish
Bring a pot of water to a boil over medium-high heat. Add a generous pinch of salt and the macaroni; cook to al dente according to package directions. Drain well, then return to the pot.
Meanwhile, melt the butter in a deep saucepan over medium heat. Sprinkle in the flour; whisk constantly for a few minutes to form a smooth paste. Increase the heat to medium-high; gradually add the warmed milk while you continue to whisk, forming a smooth sauce. Cook for a total of 3 to 5 minutes, then add the shredded cheddar in two or three additions, allowing the batches to melt each time.
Add the pureed red peppers, mustard, smoked paprika, and a pinch of black pepper, stirring to incorporate. The sauce should be a deep orange color; taste, and add salt, as needed.
Pour the sauce into the macaroni, stirring to coat evenly. Cook over low heat for a few minutes, to meld flavors and warm the pasta through.
To serve, transfer to a warmed serving dish and top with the crushed Cheez-Its.
Makes 10 to 12 servings.
Adapted from Great Food Finds Washington D.C.: Delicious Food From the Nation's Capital by Beth Kantor (Globe Pequot Press, 2018)
Food on 11/14/2018