Loading...- Category: DINNER
Roasted Red Pepper Mac and Cheese
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!
Ingredients
Instructions
- StepFor roasted peppers, in a small bowl, toss diced red pepper with a little oil and roast on a baking sheet at 425°F (220°C) for 12–15 minutes, until softened and lightly charred. For sautéed peppers, in a separate pan, sauté red peppers for 2 - 3 minutes.
- StepIn a large saucepan, over medium heat, 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.
- StepAdd red peppers from earlier into the sauce mixture, along with Ontario shredded cheese into the sauce. Stir until combined and once sauce thickens, stir in salt. Remove from heat and set aside.
- StepBring a large pot of salted water to boil. Add pasta and cook until almost al dente. Once ready, drain and return to pot. Add cheese sauce to the drained pasta and stir until pasta is evenly coated. Garnish with red pepper, basil and serve.
Notes
Nutrition Facts :
Servings : 4
Amount per serving
| Calories | 482 |
|---|---|
| Total Fat | 19.6g |
| Saturated Fat | 12.1g |
| Cholesterol | 53mg |
| Sodium | 1904mg |
| Total Carbohydrate | 59.3g |
| Dietary Fiber | 2.5g |
| Total Sugars | 6.6g |
| Protein | 12.3g |
| Vitamin D | 0mcg |
| Calcium | 255mg |
| Iron | 3mg |
| Potassium | 238mg |
