05 Jan Red Piquanté Pepper Mac ‘n’ cheese
Red Piquanté Pepper Mac ‘n’ Cheese
Everybody loves mac ‘n’ cheese, even kids, so creating a cheesy pasta dish with some healthier, hidden veg in there.
Created by @jadecarolanfitness
SERVING
Serves 5
PREP TIME
NA
COOK TIME
35 minutes
SERVING
Serves 5
PREP TIME
NA
COOK TIME
35 minutes
Ingredients
- 200g PEPPADEW ® Red Piquanté Peppers
- 150g cherry tomatoes
- 1 medium white onion
- 500g dry pasta
- 100g extra mature Cheddar
- 80g coloured Cheddar
- 80g mozzarella & cheddar grated mix
- 250ml semi skimmed milk
- 2 tbsp flour
- 20g butter
- 1 tbsp tomato purée
- 2 tsp chopped garlic
Seasoning:
- 1tbsp mixed herbs
- 1tbsp paprika
- 1tsp chilli flakes
- Salt & black pepper to taste
- Parsley to garnish
The ultimate comfort food with a twist. This kid-friendly dish isn’t just deliciously cheesy but also sneakily includes wholesome veggies for added nutrition. The star ingredient, PEPPADEW® Red Piquanté Peppers, brings a delightful burst of flavour to this family-favourite dinner.
Method
- Dice the onion and pan fry for a few minutes.
- Add the chopped garlic to the onion.
- Add the Red Piquanté Peppers, cherry tomatoes, and tomato puree.
- Mix in the seasoning, mixed herbs, paprika, chilli flakes, salt and pepper.
- Add the veggies to a blender with 100ml of water. Blend until smooth.
- Add butter to a pan over a medium heat until it’s melted.
- Mix in the flour to form a paste, turn the heat down.
- Gradually pour in the milk whilst continuously whisking to avoid lumps.
- Gradually mix in the extra mature cheddar and coloured cheddar.
- When the cheese has melted, pour the roasted red pepper sauce in.
- Season to taste then mix the cooked pasta in.
- Add half of the pasta to an oven dish, top with mozzarella, then add the rest of the pasta.
- Top with more mozzarella and bake in the oven for 10 minutes at 200.
- Top with fresh parsley and enjoy!
Macros
Calories: 535
Protein: 16g
Fat: 17g
Carbs: 74g
