Stovetop mac and cheese gets festive makeover
Mac and cheese graces many holiday tables; this one comes together on the stovetop and is special enough to earn an annual berth. A purée of roasted red pepper adds zip to the creaminess, while a topping of crisp, crushed cheese puff snacks (Cheetos, etc.) is pure genius.
Make ahead: The dish can be made up to 3 days in advance, minus the chips. Reheat on the stovetop, covered, over low heat.
Roasted Red Pepper Mac and Cheese
Makes 10 to 12 servings
Kosher salt
1 pound dried elbow macaroni
8 tablespoons (1 stick) unsalted butter
1⁄2 cup flour
6 cups warmed milk (in a microwave for a few minutes)
24 ounces white cheddar, shredded
3 jarred, roasted red peppers, drained and puréed (use a blender or mini food processor)
2 tbsp Dijon mustard 1 tbsp Spanish smoked paprika (sweet or hot)
Freshly ground black pepper
1 1⁄2 cups crushed cheese puff snacks, for garnish
Bring a pot of water to a boil over medium-high heat. Add a generous pinch of salt and the macaroni; cook to al dente (a little underdone), according to the package directions. Drain well, then return to the pot.
Meanwhile, melt the butter in a deep saucepan over medium heat. Sprinkle in the flour; whisk constantly for a few minutes to form a smooth paste (roux). Increase the heat to medium-high; gradually add the warmed milk while you continue to whisk, forming a smooth sauce. Cook for a total of three to five minutes, then add the shredded cheddar in two or three additions, allowing the batches to melt each time.
Add the puréed red peppers, mustard, smoked paprika, and a pinch of black pepper, stirring to incorporate. The sauce should be a deep orange colour; taste, and add salt, as needed.
Pour the sauce into the macaroni, stirring to coat evenly. Cook over low heat for a few minutes, to meld flavours and warm the pasta through.
To serve, transfer to a warmed serving dish and top with the crushed cheese puff snacks. Per serving: 530 calories; 30 grams fat; 19 g saturated fat; 95 milligrams cholesterol; 530 mg sodium; 43 g carbohydrates; 1 g fibre; 8 g sugar; 23 g protein.
Adapted from “Great Food Finds Washington D.C.: Delicious Food From the Nation’s Capital,” by Beth Kantor (Globe Pequot Press, 2018).