Roasted red pepper puree enlivens cheesy macaroni

Roasted Red Pepper Mac and Cheese.
Roasted Red Pepper Mac and Cheese.

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

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