This is a new twist on an old favorite. It's a grown-up version of the mac & cheese we all loved as kids (and still do). You can make this as individual small dishes or in a casserole dish for the whole family to dig in to. The added sauteed onions and bacon give it some flair! YUMMY!!
Ingredients
1 red bell pepper, seeded and cut into one inch pieces
2 tsp minced garlic
1 large, yellow onion, chopped
4 pieces of center cut bacon, chopped into 1/2 in pieces
1 large, yellow onion, chopped
4 pieces of center cut bacon, chopped into 1/2 in pieces
1/2 cup panko (Japanese breadcrumbs)
3 Tbsp unsalted butter, room temperature, divided
2/3 cup freshly grated Parmesan cheese, divided (not the kind you buy in the cylinder cans, but the actual grated kind you find in the Bertolli refrigerated section)
3/4 cup drained roasted red peppers in brine, chopped (set the brine aside for later) (you can use pimentos if you can't find the roasted red peppers)
1/4 tsp chili powder
1 1/4 cup (packed) coarsely grated extra-sharp cheddar cheese
1 cup (packed) coarsely grated mozzarella cheese
8 oz medium shell pasta
Bring 1/2 cup water, bell pepper, and 1 1/2 tsp. minced garlic to a boil in a medium saucepan. Cover and reduce heat to medium-low. Simmer until pepper is soft (~15 min.). Set aside to cool.
In a medium saucepan, sautee onions and bacon together until cooked through (~10 minutes). Set aside.
Toast panko in a skillet over medium-high heat until golden, stirring often (~2-4 min.). Transfer to a bowl, cool to lukewarm. Rub 1 Tbsp butter into crumbs to coat. Mix in 1/4 cup Parmesan cheese.
Transfer bell pepper mixture to food processor or blender. Add roasted peppers and 1 Tbsp. brine, chili powder, 1/2 tsp minced garlic, cheddar, and 1/2 cup Parmesan. Blend until sauce is smooth. Season to taste with salt and pepper.
Cook pasta in boiling salted water until tender, but still firm to bite (~12-13 min.). Drain and return to pot. Stir sauce, onions & bacon, and mozzarella into pasta. Season with salt and pepper.
Spray an 8 cup casserole dish (or 6 individual baking cups) with non-stick cooking spray. Spoon pasta mixture, sprinkle wiht crumb topping. Bake pasta until topping is crisp and sauce is bubbling (~25 min. or ~15 for individual baking cups). Let stand 10 minutes before serving.
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