Golden Mac ‘n’ Cheese

Difficulty: Moderate
Time: 50 minutes
Serves: 6

  • 2 yellow, Maestro® Sweet Bell Peppers, roasted, peeled, seeded, chopped
  • 2 yellow, Dolce® Super Sweet Baby Bell Peppers, roasted, peeled, seeded, chopped
  • 1 package noodles of choice (macaroni, corkscrew, trivella)
  • ½ cup olive oil
  • 1 stick sweet butter
  • 1 small yellow onion, diced
  • ¼ cup white wine (optional)
  • 4 cups 2% or homo milk
  • 1 small tub (226 g) cream cheese
  • 2 cups smoked cheddar, grated
  • 2 cups aged white cheddar, grated
  • 2 tbsp. Dijon mustard
  • Kosher salt and cracked black pepper

A new take on an old classic, your kids will LOVE our Maestro® Sweet Bell Pepper and Dolce® Baby Bell Pepper Mac ‘n’ Cheese.


  1. 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.
  2. 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).
  3. In a medium saucepot, melt butter and sauté onion over medium heat until tender. Add white wine (optional) and milk.
  4. 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.
  5. Combine cooling pasta and sauce together. Cover with another cup of aged cheddar (parmesan can also be used).
  6. Either serve immediately, or pour into a shallow baking dish and bake for 20 minutes until golden brown on top.