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 cream cheese
  • 2 Cups Smoked cheddar
  • 2 Cups Aged white cheddar
  • 2 Tbsp. Dijon mustard
  • Kosher salt and cracked black pepper


  1. 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.
  2. 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).
  3. In a medium saucepot, melt sweet 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.