Stovetop Cheddar Mac and Cheese With Peppadew Peppers

Name: Stovetop Cheddar Mac and Cheese With Peppadew Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 454 grams elbow macaroni, cooked according to package directions; 1 Tbsp cloves garlic, minced (about; 6 servings Kosher salt and freshly ground black pepper; 177 milliliters milk; 2 teaspoons olive oil; 79 milliliters minced Peppadew or roasted red peppers; 355 milliliters shredded sharp cheddar cheese; 397 grams Merkts sharp cheddar cold-pack cheese spread; 2 Tbsps unsalted butter

Stovetop Cheddar Mac and Cheese With Peppadew Peppers is a vegetarian main course. This recipe serves 6. One portion of this dish contains approximately 29g of protein, 38g of fat, and a total of 567 calories. If you have milk, roasted peppers, sharp cheddar cheese, and a few other ingredients on hand, you can make it. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oil over medium heat in a medium stockpot. When it’s shimmering, add garlic and sauté until tender, stirring often so it doesn’t burn, 3 to 4 minutes total.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Pot

Add peppers, cooked macaroni and butter and let butter melt.

Ingredients you will need

Cooked Macaroni

Peppers

Butter

Add Merkts, stirring until it melts and forms a loose, cheesy sauce.

Ingredients you will need

Sauce

Add shredded cheddar and milk and continue stirring until it comes together as an appropriately thick, cheesy dish. Season with about 1/2 teaspoon of salt and 1/2 teaspoon pepper.

Ingredients you will need

Shredded Cheddar Cheese