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.
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.
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).
In a medium saucepot, melt 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.