Pimiento Mac and Cheese

Ingredients for Pimiento Mac and Cheese

• 1 7- to 230g red pepper, seeded, cut into 1-inch pieces

• 2 garlic cloves, halved, divided

• 60g panko (Japanese breadcrumbs)

• 3 tablespoons unsalted butter, room temperature, divided

• 60g freshly grated Parmesan cheese, divided

• 90g drained mild Peppadew peppers in brine, 1 tablespoon brine reserved

• 1/4 teaspoons ground ancho chillies

• 190g (packed) coarsely grated extra-sharp cheddar cheese

• 240ml (packed) coarsely grated whole-milk mozzarella

• 230g medium shell pasta or gemelli

• Look for panko at supermarkets and at Asian markets. Ground ancho chillies are available in the spice section of supermarkets and at Latin markets.

Bring 120ml water, pepper, and 1 1/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.

Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 40g Parmesan.

Transfer pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chillies, and 1/2 garlic clove; then add cheddar and 60ml Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.

Preheat oven to 204°C. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.

Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.