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Sunday Supper

Stovetop Cheddar Mac and Cheese With Peppadew Peppers

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!

Stovetop Cheddar Mac and Cheese With Peppadew Peppers

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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


  • 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


  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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