Stovetop Cheddar Mac and Cheese With Peppadew Peppers

Effortless and comforting, this version of mac and cheese employs faintly sweet Peppadew peppers. [Photograph: Jennifer Olvera]

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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Stovetop Cheddar Mac and Cheese With Peppadew Peppers

About This Recipe

Yield:Serves 6
Active time:30 minutes
Total time:45 minutes
This recipe appears in: Serious Entertaining: A Comforting Vegetarian Dinner Sunday Supper: Stovetop Cheddar Mac and Cheese With Peppadew Peppers
Rated:

Ingredients

  • 2 teaspoons olive oil
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1/3 cup minced Peppadew or roasted red peppers
  • 1 pound elbow macaroni, cooked according to package directions
  • 2 tablespoons unsalted butter
  • 14-ounces Merkts sharp cheddar cold-pack cheese spread
  • 1 1/2 cups shredded sharp cheddar cheese
  • 3/4 cup milk
  • Kosher salt and freshly ground black pepper

Procedures

  1. 1

    Heat oil over medium heat in a medium stockpot. When it’s shimmering, add garlic and sauté until tender, stirring often so it doesn’t burn, 3 to 4 minutes total.

  2. 2

    Add peppers, cooked macaroni and butter and let butter melt. Add Merkts, stirring until it melts and forms a loose, cheesy sauce. Add shredded cheddar and milk and continue stirring until it comes together as an appropriately thick, cheesy dish. Season with about 1/2 teaspoon of salt and 1/2 teaspoon pepper.

  3. 3

    Stir to combine and serve immediately.

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