Twisted Mac n' Cheese
Lee and I got on the topic of Hard Rock Cafe the other day and she said she loves the Twisted Mac n' Cheese there. So, after doing some looking around, I came across a few recipes for it and we decided to make it one night. It turned out delicious! The roasted red pepper in there really gives it a nice flavor and I may never eat mac n' cheese again without roasted red pepper. It also made me realize, why buy the kraft mac n' cheese, when you can make the same exact thing, in the same amount of time for less money. The recipe is not labor intensive at all and I think we'll probably never buy another box of craft mac n' cheese again. Enjoy!
Ingredients
Set the rack in your oven to the highest position, set the oven to broil. Cut the top off the red pepper, seed and then cut the pepper in half. Put the red pepper halves, skin side up, on a baking sheet lined with tin foil. Drizzle some olive oil on top of the pepper and season with salt and pepper. Broil on high, until skins are scorched and black. Remove from oven and place in either a brown paper bag or a resealable plastic bag and let cool completely. Once cooled, remove the scorched skin, it should peel right off and then dice.
Use a large saucepan to cook pasta following directions on packaging. Don't forget to properly salt the water!!
While the pasta is cooking, combine the milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in a small saucepan. Heat over low heat until the cheese is melted and you have a smooth cheese sauce. Once pasta is al dente, drain and return to pan, add in the cheese sauce and red pepper, mix to incorporate.
This step is optional, as you can see I didn't do it in the picture. Combine the breadcrumbs, parmesan and parsley in a small bowl. Sprinkle mixture on-top of the mac n' cheese. Serve the mac n' cheese by it self or with my sauteed chicken breast recipe that you can find in the Chicken Club recipe!
Ingredients
- 4 cups cavatappi pasta
- 2/3 cup whole milk
- 8 ounces velveeta
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- 1/4 teaspoon grounded cayenne pepper
- 1/4 teaspoon grounded black pepper
- 1/2 cup red bell pepper, roasted and diced
- 4 teaspoons seasoned breadcrumbs
- 4 teaspoons parmesan cheese, grated
- 1/2 teaspoon parsley, minced
- Sauteed Chicken Breast Recipe
Set the rack in your oven to the highest position, set the oven to broil. Cut the top off the red pepper, seed and then cut the pepper in half. Put the red pepper halves, skin side up, on a baking sheet lined with tin foil. Drizzle some olive oil on top of the pepper and season with salt and pepper. Broil on high, until skins are scorched and black. Remove from oven and place in either a brown paper bag or a resealable plastic bag and let cool completely. Once cooled, remove the scorched skin, it should peel right off and then dice.
Use a large saucepan to cook pasta following directions on packaging. Don't forget to properly salt the water!!
While the pasta is cooking, combine the milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in a small saucepan. Heat over low heat until the cheese is melted and you have a smooth cheese sauce. Once pasta is al dente, drain and return to pan, add in the cheese sauce and red pepper, mix to incorporate.
This step is optional, as you can see I didn't do it in the picture. Combine the breadcrumbs, parmesan and parsley in a small bowl. Sprinkle mixture on-top of the mac n' cheese. Serve the mac n' cheese by it self or with my sauteed chicken breast recipe that you can find in the Chicken Club recipe!
