Type of dish : main dish
Level of difficulty : easy
Mood : hoff hoff, two more post to go…
This pasta dish is sooooo delicious, the aroma is a winner. Will make it again and again for sure, add some veggies I suppose…
The original uses Macaroni, but I only had spaghetti and fettucini at home. Next time will surely uses macaroni or penne. They had holes that could keep the sauce tuckled in, make it even more rich in every bite…
Roasted Red Paprika Pasta and Cheese
(source : stayathomechef)
1 box uncooked macaroni (I used spaghetti)
1/2 cup or 1 stick butter
1/2 cup flour
1 tsp salt
1/2 tsp white pepper
1 1/2 tsp mustard
1 1/2 tsp onion powder (I used fresh onion, diced)
3 1/2 cups milk
2 roasted red bell peppers, seeded, skinned, cored
2 Tablespoons Frank’s Hot Sauce (I replaced with smoked paprika powder)
2 1/2 cups shredded sharp cheddar cheese (I used the combination of mozzarela and cheddar)
Prepare roasted paprika. Sliced, cored and remove the seed. Put them in baking pan, drizzled with olive oil. Roast in the oven, 180 degrees for 15 minute. Cool until you could handle them. Remove the skin. Ready to use…
1. Preheat an oven to 200 degrees. Grease a pan.
2. Fill a large saucepan with water, and bring to a boil. Stir in the pasta; cook until al dente. Drain well. Pour noodles into prepared pan.
3. Meanwhile in another large saucepan, melt the butter over medium heat. Stir in the onion. Cook until fragrant and translucent. Add flour, salt, pepper, mustard, and milk; whisk until smooth.
Cook over medium-high heat, stirring constantly, for 3-5 minutes until the sauce is hot and begins to bubble.
Reduce heat to low. Add in the red paprika and puree using a hand blender or transfer to a food processor to puree until smooth. Return to heat and whisk in cheese and smoked paprika. Stir until melted. Pour cheese sauce over noodles in prepared pan.
4. Bake, uncovered, 10 minutes.
Try try try, promised you won’t regret it. The whole family loveeee it.