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!

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PREP10 min
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Cooking40 min
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Ready in50 min



  1. Step
    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.
  2. Step
    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.
  3. Step
    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.


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

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