Pimiento Mac and Cheese

Pimiento Mac and Cheese
Photo by Hans Gissinger


  • Look for panko at supermarkets and at Asian markets. Ground ancho chiles are available in the spice section of supermarkets and at latin markets.
  • 8 ounces medium shell pasta or gemelli
  • ¼ teaspoon ground ancho chiles
  • ¾ cup mild Peppadew peppers in brine
  • ½ cup panko (Japanese breadcrumbs)
  • 1 cup (packed) coarsely grated whole-milk mozzarella
  • ½ cup Parmesan cheese
  • + 4 more ingredients
    • 3 tablespoons unsalted butter
    • 1 7- to 8-ounce red bell pepper
    • 1 ¼ cups (packed) coarsely grated extra-sharp cheddar cheese
    • 2 garlic cloves

Bring 1/2 cup water, bell pepper, and 1 1/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes. Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub ...

View full recipe at Epicurious


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