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Summer Mac & Cheese

Updated: Jul 17, 2022

Summer Mac & Cheese (6 servings)

45 min prep and cook time


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!

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