I can deem a dinner a success when all three kids scarf down dinner – without any prodding. This was one of those rare dinners! Made for a very peaceful dinner and made me happy as well…..
Now on to looking out the window with my boys, at the storm that is howling outside. Maybe with a cat on the lap even! Spring will come….eventually.
Roasted Red Pepper & Onion Mac and Cheese
- 16 ounces small pasta
- 1/3 cup all-purpose flour
- 1 tsp granulated garlic
- 1 tsp onion powder
- ½ tsp ground black pepper
- 1 tsp brown mustard
- 4 cups milk, divided
- 4 Tbsp unsalted butter, divided
- 2 cups sharp cheddar cheese, grated
- 1 large onion, diced
- 1 roasted red bell pepper, finely chopped (see notes)
Preheat oven to 350°, oil or spray a 9×13″ glass baking dish.
Bring a large pot of salted water to boil, cook pasta as directed, minus a minute off cooking time, drain and set aside.
Meanwhile, add flour and seasonings to a bowl, whisk in 2 cups of milk till smooth. Heat a tall saucepan over medium high, melt 2 Tbsp butter, then stir in flour mixture. Pour in remaining 2 cups milk, stir smooth. Let come to a slow boil, stirring often, till sauce is thick. Take off heat, add in cheese and stir till mixed.
While pasta is cooking, heat a large skillet over medium. Add in remaining 2 Tbsp butter, and onion. Saute until tender. Add in bell pepper, take off heat. Stir in cheese sauce, then toss in pasta.
Spread in prepared dish, bake uncovered for 30 minutes.
Serves 4 to 6.
I used 1 roasted bell pepper out of a jar, removing any seeds and patting dry.