Pimiento Mac And Cheese

Total Time: 1 hr 7 mins Preparation Time: 20 mins Cook Time: 47 mins

Ingredients

• Servings: 6
• 1 seeded red bell pepper, cut into 1 inch pieces
• 2 garlic cloves, halved, divided
• 1/2 cup panko 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 tb brine reserved
• 1/4 teaspoon ground ancho chili
• 1 1/4 cups packed coarsely grated extra-sharp cheddar cheese
• 1 cup packed coarsely grated whole milk mozzarella
• 8 ounces medium pasta shells (or gemelli)

Recipe

• 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.
• 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 tb butter into crumbs to coat. mix in 1/4 cup parmesan.
• 3 transfer bell pepper mixture to processor. add peppadews and 1 tb brine, 2 tb 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.
• 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.
• 5 bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). let stand 10 minutes.