Macaroni and Cheese

Macaroni and Cheese

Serves 4
Everyone loves this nostalgic favorite. Here we've added roasted peppers, garlic and sharp cheddar cheese to the classic macaroni and cheese.
  • 8 ounces dried small whole wheat or spelt elbow macaroni
  • 1 (12-ounce) jar red and yellow roasted peppers, drained
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 2 cloves garlic
  • 2 cups low-fat (1%) milk
  • 2 tablespoons wheat or spelt flour
  • 1 cup shredded sharp Cheddar cheese, divided
  • Salt and pepper, to taste
You must be signed in to use shopping lists. Sign in or create account
Preheat the oven to 400°F. Cook macaroni according to package directions and drain well. Meanwhile, cut peppers into quarters and place in the bowl of a food processor. Add mustard, cayenne, and garlic and process until smooth. 

Transfer mixture to a small pot and whisk in milk and flour. Cook over medium high heat, whisking constantly, until thickened. Stir in cooked and drained macaroni and 3/4 cup of the cheese and season with salt and pepper.

Transfer macaroni mixture to a 9x9-inch baking dish. Sprinkle remaining cheese over the top and bake for 20 to 25 minutes, or until browned and bubbly. Serve hot.
Nutritional Info: 
Per Serving: 410 calories (100 from fat), 11g total fat, 7g saturated fat, 35mg cholesterol, 480mg sodium, 61g carbohydrates, (5 g dietary fiber, 3g sugar), 20g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion