Chef Tom Fraker
Roasted Hatch Pepper Mac 'N' Cheese
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Category
Side Dish
Author:
Chef Tom Fraker
Ingredients
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1 16-ounce box Cavatappi or Macaroni pasta
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3 tablespoons Olive Oil, divided
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8 tablespoons Unsalted Butter (½ cup)
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½ cup All-purpose Flour
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2 cups Milk
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1 cup Crema or Crème Fraîche
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½ teaspoon freshly grated Nutmeg
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2 cups preshredded Cheddar-Jack Cheese (about 8 ounces)
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2 cups preshredded Gouda Cheese (about 8 ounces)
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1½ teaspoons Smoked Paprika, divided
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Salt
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Freshly ground White Pepper
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4 fresh Hatch Peppers, charred, peeled, stems and seeds removed, finely diced
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¾ cup Panko (Japanese breadcrumbs)
Directions
Prepare pasta according to package directions; drain. Drizzle with about 1 tablespoon oil to keep pasta from sticking.
Preheat oven to 350°F.
Coat insides of 6 (6x2-inch) foil loaf pans with cooking spray.
Melt butter in a large saucepan over medium heat; whisk in flour until a smooth paste is formed, about 3 minutes. Whisk in milk, crema, and nutmeg until smooth; whisk in cheeses until completely melted. Whisk in 1 teaspoon paprika; whisk in salt and white pepper to taste. Remove from heat.
Add pasta and Hatch Pepper to cheese mixture; toss together. Pour evenly into prepared pans.
In a bowl, combine remaining 2 tablespoons oil, remaining ½ teaspoon paprika, and breadcrumbs; stir in salt to taste.
Sprinkle evenly over pasta mixture.
Bake at 350°F until bubbly and lightly browned, about 25 minutes. Let rest 5 minutes. Serve.
Recipe Note
Recipe from The Great Pepper Cookbook (modified poblano mac 'n' cheese)
If you don’t have foil loaf pans, use other small baking dishes.
