Name: Pimiento Mac and Cheese
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Yield: Makes 6 servings
Ingredients: 1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces; 2 garlic cloves, halved, divided; 1/2 cup panko (Japanese breadcrumbs); 3 tablespoons unsalted butter, room temperature, divided; 1/2 cup freshly grated Parmesan cheese, divided; 3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved; 1/4 teaspoon ground ancho chiles; 1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese; 1 cup (packed) coarsely grated whole-milk mozzarella; 8 ounces medium shell pasta or gemelli; Look for panko at supermarkets and at Asian markets. Ground ancho chiles are available in the spice section of supermarkets and at Latin markets.

Individually sized ovensafe pan with a serving of mac and cheese overflowing.

Photo by Marcus Nilsson

How do you improve upon mac and cheese? Mix in a little southern charm. To amp up the classic, we made a cheese sauce inspired by pimiento cheese (learn more about the culinary icon above). The mix of Parmesan, cheddar, bell pepper, and sweet-tangy Peppadew peppers coats the pasta perfectly—and the panko topping adds just enough crunch.

Recipe information

Total Time
1 hour 5 minutes
Yield
Makes 6 servings

Ingredients

1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces

2 garlic cloves, halved, divided

1/2 cup panko (Japanese breadcrumbs)

3 tablespoons unsalted butter, room temperature, divided

1/2 cup freshly grated Parmesan cheese, divided

3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved

1/4 teaspoon ground ancho chiles

1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese

1 cup (packed) coarsely grated whole-milk mozzarella

8 ounces medium shell pasta or gemelli

Ingredient info:

Look for panko at supermarkets and at Asian markets. Ground ancho chiles are available in the spice section of supermarkets and at Latin markets.

Preparation

Step 1
Bring 1/2 cup water, bell pepper, and 1 1/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
Step 2
Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
Step 3
Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.
Step 4
Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.
Step 5
Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.