Baked Pepper Mac And Cheese

This delicious Baked Pepper Mac and Cheese is a creamy, cheesy, and slightly spicy twist on the classic comfort food. Packed with melty cheeses, crunchy panko, and a medley of colorful peppers, it’s the perfect cozy meal. Quick and easy to make, you can customize it with your favorite cheeses or spice levels for a dish everyone will love!

Recipe Ingredients:

• 8 ounces campanelle pasta
• Kosher salt
• 1 1/2 cups milk
• 4 ounces cream cheese
• 3/4 cup grated white Cheddar
• 3/4 cup grated pepper jack
• 1/2 cup grated Gouda
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh herbs (basil, parsley, oregano)
• One 4-ounce jar pimientos, drained
• 2 tablespoons salted butter, melted, plus more for the baking dish
• 1/3 cup seasoned panko breadcrumbs
• 3 mini peppers, sliced
• 1 jalapeño, sliced
• 1 poblano pepper, sliced

How To Make Baked Pepper Mac And Cheese?

1. Preheat the oven & cook the pasta: Preheat the oven to 220°C (425°F). Cook the pasta in salted water according to the package instructions, then drain and set aside.
2. Make the cheese sauce: In a medium saucepan over medium heat, warm the milk and cream cheese until melted and slightly bubbling. Reserving 20g (¼ cup) each of the white Cheddar and pepper jack, stir in the remaining cheeses until fully melted. Season with seasoning salt and black pepper.
3. Combine pasta with sauce: Add the cooked pasta, chopped herbs, and drained pimientos to the cheese sauce, then toss to coat evenly. Transfer the mixture to a buttered 23cm (9-inch) square non-glass baking dish.
4. Prepare the topping: In a small bowl, toss the panko breadcrumbs with melted butter. Add the sliced mini peppers, jalapeño, and poblano pepper, mixing to combine.
5. Assemble and bake: Sprinkle the reserved cheeses over the pasta, followed by the breadcrumb and pepper mixture. Bake for 18-20 minutes, or until golden and bubbly.
6. Serve and enjoy: Let it cool slightly before serving. Enjoy this creamy, cheesy, and pepper-packed mac and cheese!

Recipe Tips:

• Use freshly grated cheese: Pre-shredded cheese has added starches that prevent it from melting smoothly. Grating your own cheese will make the sauce extra creamy.
• Don’t overcook the pasta: Cook it just until al dente (firm to the bite). It will continue cooking in the oven, so this keeps it from turning mushy.
• Warm the milk first: Heating the milk before adding the cheese helps create a smooth sauce and prevents lumps from forming.
• Slice the peppers thinly: Thin slices ensure the peppers soften properly and blend well into the dish instead of staying too crunchy.
• Bake until golden and bubbly: Keep an eye on the top—once it’s golden brown and bubbling, it’s ready! Overbaking can dry out the mac and cheese.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Baked Pepper Mac and Cheese cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: This mac and cheese is not ideal for freezing because the creamy sauce can become grainy when thawed. However, if needed, freeze it in an airtight container for up to 2 months.
• Reheat: Add the mac and cheese to a pan over low heat with a little milk or butter. Stir frequently until heated through and creamy.

Nutrition Facts

• Calories: 510
• Total Fat: 27g
• Saturated Fat: 16g
• Cholesterol: 83mg
• Sodium: 970mg
• Potassium: 277mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 7g
• Protein: 21g

Check out More Recipes:

• Baked Pancetta & Butternut Squash Risotto
• Baked Goat Cheese Pasta
• Baked General Tso’s Chicken
• Baked Cheesy Os