Description
This sophisticated mac and cheese recipe elevates the classic comfort dish by incorporating roasted red peppers and smoked paprika for a creamy, deeply savory sauce. It offers a unique flavor profile that makes for an easy and flavorful weeknight meal.
Ingredients
Scale
- 300g (10.6 oz) elbow macaroni, cooked al dente
- 2 large red bell peppers (about 400g / 14 oz total)
- 60g (4 tbsp) unsalted butter
- 60g (1/2 cup) all-purpose flour
- 720 mL (3 cups) whole milk
- 250g (8.8 oz) sharp cheddar cheese, freshly grated
- 60g (2 oz) full-fat cream cheese, softened
- 7.5 mL (1 1/2 tsp) smoked paprika
- 2.5 mL (1/2 tsp) garlic powder
- 2.5 mL (1/2 tsp) onion powder
- 1 mL (1/4 tsp) cayenne pepper, optional
- 5 mL (1 tsp) salt
- 1 mL (1/4 tsp) freshly ground black pepper
- 15 mL (1 tbsp) olive oil, for roasting
- 15 mL (1 tbsp) finely chopped fresh parsley, for garnish
Instructions
- Roast Red Peppers: Preheat oven to 200°C (400°F). Halve and seed the peppers, then drizzle with olive oil and roast for 20-25 minutes until the skins blister. Steam them for 10 minutes by covering them in a bowl with plastic wrap. Peel off the skins and roughly chop; set a small amount aside for garnish, then puree the rest in a blender with a splash of milk or pasta water until smooth.
- Cook Pasta and Make Roux: Cook the macaroni according to package directions until al dente, reserving 120 mL (1/2 cup) of the pasta cooking water before draining. While the pasta cooks, melt the butter in a large saucepan over medium heat. Whisk in the all-purpose flour and cook constantly for 1-2 minutes until a pale roux forms.
- Build Sauce: Gradually whisk in the whole milk, continuing to whisk over medium heat for 5-7 minutes until the sauce thickens and coats the back of a spoon. Stir in the red pepper puree, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Simmer for 2 minutes to meld the flavors.
- Add Cheese: Reduce heat to low and add the grated sharp cheddar and softened cream cheese. Stir continuously until both cheeses are completely melted and the sauce is smooth; avoid letting the sauce boil once the cheese is added to prevent separation. Add reserved pasta water as needed to reach the desired consistency.
- Combine and Serve: Add the drained macaroni to the cheese sauce and toss gently until every piece is coated. Serve immediately, garnished with the reserved diced red peppers, fresh parsley, and extra smoked paprika.
Notes
For a smoother texture, use freshly grated cheese instead of pre-shredded. To prevent separation, add the cheese off-heat and avoid boiling the sauce. To store leftovers, cool completely before refrigerating for up to 3 days; add a splash of milk or broth when reheating. The roasted red peppers can be prepared in advance, but freezing the finished dish is not recommended.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: stovetop
- Cuisine: american
Nutrition
- Serving Size: 300g
- Calories: 650 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: mac and cheese, comfort food, roasted red pepper, smoked paprika, easy dinner, vegetarian, creamy sauce