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 cream cheese
2 Cups Smoked cheddar
2 Cups Aged white cheddar
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® Super Sweet Baby Bell pepper mac ‘n’ cheese.
Roast Maestro® sweet bell and Dolce® super sweet baby bell peppers at 375ºF until golden brown (about 30 minutes). Let cool, peel skins, seed and do a rough chop. Set aside.
In a pot of boiling salted water cook noodles until just under al denté. Strain, toss with olive oil and cool on a large baking tray (do not run under cold water).
In a medium saucepot, melt sweet butter and sauté onion over medium heat until tender. Add white wine (optional) and milk.
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.
Combine cooling pasta and sauce together. Cover with another cup of aged cheddar (parmesan can also be used).
Either serve immediately, or pour into a shallow baking dish and bake for 20 minutes until golden brown on top.