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Yellow bell peppers
2 , roasted, peeled, seeded and chopped (Dolcea Super Sweet Baby)
40 Gram (1 Pack, Macaroni, Corkscrew, Trivella)
1⁄2 Cup (8 tbs)
1 Small, diced
1⁄4 Cup (4 tbs)
2% milk/Homogenized milk
4 Cup (64 tbs)
2 Ounce (1 Small Tub)
Smoked cheddar cheese
2 Cup (32 tbs)
Aged white cheddar
2 Cup (32 tbs)
Cracked black pepper
1.Roast Maestro™ and Dolce™ 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.
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Here is a better way to make macaroni and cheese for your kids. Look at this amazing video with a twist of roasted bell peppers for that wonderful golden color to make the dish more appealing. Great thing about this mac n cheese is that your kids would love it! Check it out.....