Summer Mac & Cheese (6 servings)
45 min prep and cook time
Ingredients:
1 lb elbow mac and cheese
6 sweet cherry peppers diced and some juice (Mezzetta brand)
1/4 cup diced mushrooms
1 cup bread crumbs
1 cup half and half
1 cup sharp cheddar cheese diced (Cracker Barrel brand)
1 cup Monterey Jack and Colby cubed
1/2 cup Havarti cheese diced
1/4 cup Mozzarella shredded
2 tbsp butter or butter alternative
1 tbsp flour (I used Millet flour but you can use any kind)
1/2 tbsp Paprika
1/2 tbsp salt
Preheat oven to 400 degrees and boil water for pasta. Melt butter in another pan and add flour. Mix thoroughly. Add milk and bring to a boil. Add cheeses one at a time, slowly to give time to melt on low-medium heat. Add salt, paprika and keep on low heat until pasta is done. Drain pasta and put into a non-stick baking pan. Mix in cheese sauce, sweet cherry peppers, mushrooms and generously coat top with breadcrumbs. Bake for 20-30 minutes or until breadcrumbs turn golden. Take out of oven and let sit for 5 minutes so cheese settles. Eat hot and enjoy!