Heat things up on July 4th with this special mac and cheese from Dietz & Watson, which used its peppadew and Cheddar with Jalapeño & Habañero products.
RECIPE: FIRECRACKER MACARONI & CHEESE
Ingredients For 4 to 6 Servings
*You can subsitute pimiento (roasted red peppers) for the peppadew, but the latter is tangier. You can use black pepper instead of white pepper; the difference is that black flecks will show in the recipe. White pepper was created (by removing the spicy black skin of peppercorns) for aesthetic reasons, that are no longer so important in current times. Black pepper delivers more heat.
1. PREHEAT the oven to 375°F, and butter a 2-quart ovenproof casserole dish.
2. BRING a large saucepan of lightly salted water to a boil and toss in the ziti. Boil until just slightly firm (al dente), drain in a colander (do not rinse) and set aside momentarily.
3. MELT the butter in a large saucepan over medium heat, stir in the flour to form a smooth paste (roux), and cook for about 1 minute. Pour in the milk, whisking constantly, and bring to a boil. Remove from the heat, season with salt and white pepper, and add the nutmeg and thyme. Stir in the cheeses a bit at a time until incorporated and smooth.
4. ADD the ziti to the cheese sauce, stirring gently to coat, and pour into the prepared casserole dish. Sprinkle the top evenly with Parmesan cheese and bake for 10 minutes.
5. REMOVE the casserole from the oven and place under the broiler until bubbly and golden brown. Watch carefully to prevent the top from burning. Sprinkle with paprika, and serve hot.
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