Summer days call for a twist on a summer classic! Try adding roasted red pepper to your next macaroni and cheese and enjoy a flavourful and delicious dish!
Prep time
10 minutes
Cook time
40 minutes
Ingredients
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Instructions
Step 1
In a large saucepan, melt unsalted butter. Add flour and whisk until mixture turns light brown. Still whisking, slowly add the Ontario whole milk until the sauce has a smooth consistency.
Step 2
In a separate pan, saute red peppers for 2 - 3 minutes and add into sauce mixture, along with Ontario shredded cheese into the mixture. Stir until combined and once sauce thickens. Stir in salt. Remove from heat and set aside.
Step 3
Bring a large pot of salted water to boil. Add pasta and cook until almost al dente. Once ready, drain. Add cheese sauce into the drained pasta and stir until pasta is evenly coated. Garnish with red pepper, basil and serve.