Sunday, February 14, 2010

Red Pepper Mac N Cheese

January 2010 009

I love Mac N Cheese!  One of my favorite things about it is that it is very versatile.  You can add veggies, or meat.  Growing up my mom used to add stewed tomatoes or chunks of ham.  Yum!  The other day I wanted a fancier Mac N cheese without the chunks of veggies.  I decided to blend the additions right into the roux, and it was a success. 


Mac N Cheese (Mom’s Recipe)

White sauce
6 tablespoons of butter 
6 tablespoons of flour
1.5 C milk
8 oz sharp cheddar cheese
1 lb pasta (any) al dente (firm)
Bread Crumbs


4 Red Peppers chopped
1 onion chopped
2 cloves of garlic minced

Melt the butter on low heat, add in the flour.  Stir until bubbles appear - cook for 2-3 mines.  Add 1.5 C milk slowly - stirring constantly.  Blend the Peppers, onions and garlic until smooth and add to the roux.   Add approx 8 oz sharp cheddar cheese. Add salt and pepper to taste.  Cook 1 lb pasta (any) al dente (firm)

Mix together and bake covered till hot about 15 minutes

Take off cover, add (buttered) bread crumbs & grated cheese mixture - bake a few more ins or broil for a minute...watching constantly.  It burns quickly.   

1 comment:

  1. Jules this sounds tasty. I love incorporating as many vegetables in a dish as possible too!


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