Pimento Mac & Cheese

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

1/2 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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