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Veggie Mac-n-Cheese Recipe

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This recipe for Veggie Mac-n-Cheese is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 red pepper
1 green pepper
1 lb. macaroni
2 T. butter
2 c. whole milk
1 c. grated Asiago cheese
1 c. shredded Monterey Jack cheese
1/2 c. shredded white Cheddar
1/2 c. Parmigiano-Reggiano
1 1/2 c. yellow sharp Cheddar
1/2 t. salt
1/2 t. freshly ground black pepper
1 t. cayenne pepper, plus 1/2 t.
1 t. jalapeño pepper, finely sliced
1/4 c. bread crumbs
Directions:
Directions:
Quarter peppers, then place them on the grill (can use the broiler). Once grill marks are formed and they become a little bit tender, remove peppers from grill and set aside. Dice when cool enough to handle.

Boil macaroni according to directions until al-dente. Drain and set aside.

In a large saucepan over medium heat, melt butter and then add 1/2 of the milk. Once milk is warm, begin whisking in cheeses 1 at a time, thoroughly whisking each cheese. If sauce becomes too thick, add remaining milk slowly. Once all cheeses are blended turn off heat. Add salt, black pepper, cayenne pepper, grilled peppers, jalapeño pepper, and stir to combine. Add macaroni to mixture and stir again. Once well combined, add to a 9 by 13-inch casserole dish, and sprinkle top with bread crumbs and an additional 1/2 teaspoon cayenne pepper.

Place in 350º oven for 20 minutes or until bread crumbs begin to brown.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 mins
Personal Notes:
Personal Notes:
Add jalapeno only if heat is wanted; or substitute green chile peppers. Can also add sweet onion to the bell peppers.

 

 

 

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