Side Dish
Creamy Bell Pepper Mac & Cheese
Wilson Winery
1960 Dry Creek Road
Healdsburg, CA 95448
wilsonwinery.com
- RECIPE YEAR: 2024
- YIELD: Serves 10
- PAIRS WELL WITH: 2021 Molly's Zinfandel
Creamy Bell Pepper Mac & Cheese perfectly complements our signature tri-tip, with tender macaroni enveloped in a rich, cheesy sauce of pepper jack and cheddar, accented by sweet bell peppers and baked to golden perfection, making it the ideal side dish to enjoy with a glass of our Zinfandel.
Ingredients:
- 2 tablespoon Olive Oil
- 1 pound Macaroni cooked
- 1 cup Water
- 1 Red Bell Pepper diced
- 1 Green Bell Pepper diced
- 4 cups Milk
- 1/4 cup Unsalted Butter
- 6 tablespoon All-Purpose Flour
- 1 teaspoon Paprika
- 1/2 teaspoon Salt
- 6 ounces Pepper Jack Cheese
- 6 ounces Cheddar Cheese
- Parsley garnish
Directions:
1. Cook macaroni pasta until al dente. Drain and set aside. 2. In a large pan, heat oil and sauté peppers until slightly softened. Stir in cooked pasta and set aside. 3. Make the cheese sauce: In a heavy sauce pan, heat butter until melted. Add flour and cook, stirring often, about 1 minute. Whisk milk into the roux, simmering until thickened. Whisk in seasoning and grated cheeses until incorporated. Taste and adjust seasoning as needed. 4. Preheat oven to 350° F. Combine cheese sauce with the pasta and pepper mix. Grease a 9x13 dish; pour macaroni into prepared pan and cover loosely with foil. 5. Bake for 45 minutes. Remove foil and bake for 10 additional minutes. Sprinkle with chopped parsley to finish.
