Sunday Supper: Stovetop Cheddar Mac and Cheese With Peppadew Peppers
Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Merkts cold-pack cheese, found in the refrigerated section of most well-stocked grocery stores, really makes this mac and cheese. You can use any pub-style, spreadable cheese in its place. If you can't find that, using Velveeta in equal measure works fine.
Go ahead and add whatever else you'd like: tavern-style ham, bacon, nubs of pancetta, or chopped vegetables of your choosing. This is a highly customizable dish, one that's great for using up contents of your refrigerator.
In the event you can't get your hands on Peppadew peppers (Trader Joe's stocks them), roasted red peppers are an acceptable, if less interesting, substitute.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.