Pimiento Mac and Cheese

By jkelly117

Ingredients

• 6 6 6 servings
• 45 TIME: 45 minutes
• 1 5 1 hour 5 minutes
• Recipe by Rozanne Gold
• Photograph by Marcus Nilsson
• 2011 2011
• Pimiento Mac and Cheese
• Ingredients
• 1 1 7- to 8-ounce 1-inch red bell pepper, seeded, cut into 1-inch pieces
• 2 2 2 garlic cloves, halved, divided
• 1/2 1/2 1/2 cup panko (Japanese breadcrumbs)
• 3 3 3 tablespoons unsalted butter, room temperature, divided
• 1/2 1/2 1/2 cup freshly grated Parmesan cheese, divided
• 3/4 3/4 1 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
• 1/4 1/4 1/4 teaspoon ground ancho chiles
• 1 1/4 1 1/4 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
• 1 1 1 cup (packed) coarsely grated whole-milk mozzarella
• 8 8 8 ounces medium shell pasta or gemelli
• for panko at supermarkets and at Asian markets. Ground ancho chiles are available in the spice section of supermarkets and at Latin markets.

Preparation

Step 1

Preparation
*
Bring 1/2 cup water, bell pepper, and 11/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
*
Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
*
Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons 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.
*
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.
*
Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.