Pimiento Mac and Cheese

Cover Recipe- Bon Appetit, Pimiento Mac and Cheese: March 2011

Cover Recipe- Bon Appetit, Pimiento Mac and Cheese: March 2011

When it comes to mac and cheese, you’re either a blue box person or you’re not.  And, well, I am not.  I grew up on the homemade stuff and once you spend your entire childhood eating a cheese sauce that is made from actual melted cheese and not some kind of strangely fluorescent powder, you just can’t ever go back.

You can understand, then, why I took it as a personal challenge to sway my boyfriend’s blue box-loving heart when he informed me (on Valentine’s Day, mind you) that he preferred the “just add hot water” version to mine. For. Shame.

It was then and there that I vowed to leave no mac and cheese recipe unturned until I found the one that would change his mind.  Recently, I was going through my old cooking magazines when I rediscovered the March 2011 issue of Bon Appetit, with a Pimiento Mac and Cheese on it’s cover that they claimed was “hands down the tastiest version [they’ve] ever made”. My heart immediately started racing as I thought, “Could this really be the one?” Read my notes below to see what I thought of this recipe.

covers1

 

Print Print Recipe

Pimiento Mac and Cheese

Yield: 6 servings

Prep Time: 45 min

Cook Time: 25 min

Ingredients:

1 red bell pepper, seeded, cut into 1-inch pieces
2 garlic cloves, halved, divided
1/2 cup panko
3 tablespoons unsalted butter, room temperature, divided
1/2 cup freshly grated Parmesan cheese, divided
3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
1/4 teaspoon ground ancho chiles
1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
1 cup (packed) coarsely grated whole-milk mozzarella
8 ounces medium shell pasta or gemelli

Directions:

1. Bring 1/2 cup water, bell pepper, and 1 1/2 garlic cloves to a boil in a small saucepan. Cover and reduce the heat to medium-low. Simmer until pepper is soft, about 15 minutes.
2. Meanwhile, toast the panko in a skillet over medium-high heat until golden, stirring often, 5-6 minutes. Transfer to a bowl and cool until lukewarm. Rub 1 tablespoon butter into the crumbs to coat. Mix in 1/4 cup of the Parmesan cheese.
3. Transfer the bell pepper to a food processor. Add the Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove. Add the cheddar and 1/4 cup Parmesan cheese. Blend until sauce is smooth. Season to taste with salt and pepper.
4. Preheat the oven to 400 F. Butter a 8-cup baking dish. Cook the pasta in a pot of boiling salted water until tender but still al dente. Drain and return to the pot. Stir the sauce and mozzarella into the pasta. Season with salt and pepper and pour into the prepared baking dish. Sprinkle with the panko/parmesan topping.
5. Bake the pasta until the topping is crisp and sauce is bubbling, about 25 minutes. Let stand for 10 minutes before serving.

Tips:

*Peppadew peppers can usually be found in jars or in the deli section at some supermarkets, at specialty food stores, and from peppadew.com.
*Look for panko at supermarkets and at Asian markets.
*I use ancho chili powder in place of the ground chiles, but I think you could use any chili powder that you have on hand.

Nutritional Information per serving:
Serving size: 1/6th pan
Calories per serving: 519.7
Fat per serving: 29.6g
Saturated Fat per serving: 16.8
Sugar per serving: 1.5g
Sodium per serving: 639.5mg
Fiber per serving: 2.6g
Protein per serving: 26.1g
Cholesterol per serving: 87.8mg
Carbohydrates per serving: 34.7g

The results:

I’m not sure I’ve convinced my boyfriend to never eat instant mac and cheese again but we both really did love this dish and he even went as far as to say it was one of the best things I’ve ever made, which is pretty high praise. It was very cheesy but somehow didn’t seem very heavy, possibly because the spicy sweet flavor of the pimiento cut some of that richness. That being said, while it was very good and hit all those comfort food notes, I’m not sure that this is exactly what I’d want if I was really craving a classic mac and cheese. The pimiento added great flavor, but it strayed a bit too far out-of-the-box to replace the version that I grew up with.  If you’re looking for a new and a little bit “out there” take on a classic dish, however, this would be a great one to try.

Did this recipe deserve the cover spotlight?

Definitely yes! Mac and cheese is always an attention grabber and this version lives up to expectations and does a terrific job of turning comfort food into something a little more unique.

Joanne Bruno is a vegetable and cupcake-loving MD/PhD student living NYC. She's the voice behind the blog Eats Well With Others. JoAnne combines her passion for food with a love of exercise and runs endurance events while raising money to fight cancer. She is also snarky with a penchant for hyperbole...so take everything she says with a grain of salt.

11 Responses to “Pasta al Pomodoro”

  1. 1

    Jenny Flake — May 4, 2011 @ 8:54 am

    Love pasta and this one looks great!! Glad it stood up to the test! :)

  2. 2

    Cookin' Canuck — May 4, 2011 @ 10:06 am

    My reaction was the same when I saw the cover – boring. However, I also know that sometimes the simplest recipes are the best. You’ve inspired me to try this, Lori.

  3. 3

    Amanda — May 4, 2011 @ 11:02 am

    LOVE all these pasta tips, thanks for sharing them here, Lori! Bookmarking this :)

  4. 4

    Maria — May 4, 2011 @ 11:05 am

    Great pasta post! Can’t wait to try it!

  5. 5

    Tracey — May 4, 2011 @ 6:26 pm

    I’ve been wanting to try this one since my issue of BA arrived. Glad to hear it exceeded expectations!

  6. 6

    Tracy — May 5, 2011 @ 3:56 pm

    I haven’t tried this yet but it sounds delicious!

  7. 7

    mary (sisters running the kitchen) — May 5, 2011 @ 8:41 pm

    i am so glad that you featured this! i have this magazine and have yet to try out this recipe. looks so good though. sometimes the most simple dishes are the best.

  8. 8

    Mrs. L — May 6, 2011 @ 2:26 pm

    While it sounds like the dish is one to make, I still have a little trouble with it being on the cover. Covers to me are ideas I must get in the kitchen ‘right now’ to make, they are there to make me pick up the magazine to buy (I subscribe by the way). If it wasn’t for several bloggers like you making it and saying it was good, I’d probably pass it right by!

  9. 9

    Erin R — May 8, 2011 @ 8:28 am

    I made this dish for my fiance’s and my dinner last night. It was FABULOUS! Knowing that neither my fiance’s nor my knife cuts on our garlic and onion would ever be close to tiny enough for them to blend in with the texture of the pureed tomato, after we’d added the red pepper flakes and let it simmer for a smidge, we put the oil, garlic, onion portion in the food processor so it would puree too.
    Then, we just put that back in the pan with the tomato and it was smooth and wonderful.
    The sauce was waaaay better than any sauces we buy at the store, and since we just had to buy the can of tomatoes, it was super cheap too ($1.50).
    I truly feel that this is a restaurant-quality dinner.
    (also, we made this with linguini noodles, since that’s what we had, and I felt they held the sauce really well)

    I’m not sure if the photos capture the vibrant orange-red of the sauce, but this is totally a cover quality recipe.

  10. 10

    Nick — May 17, 2011 @ 9:14 am

    The dish looks delish! Reading through the 10 point guide, 2 of the points stand out to me. #3 You’re not using nearly enough salt and #4 Don’t dump the pasta water. Those are 2 things I have not been doing with my pasta and I really think they’ll make a big difference. I am going to try them today when I make spaghetti with clam sauce.

  11. 11

    Sue — June 18, 2011 @ 2:09 pm

    Thank you so much for posting this!!! I’ve made it three times now and I simply love it. Mine doesn’t turn out quite as smooth as it should, because chopping onions kills me so I tend to leave them a little chunkier than they should be for this particular recipe, but this is now my favorite pasta sauce.

    And while I’m not vegetarian, I absolutely love that I can cook something so delicious and satisfying that has no meat in it!!!!

    LOVE this blog!

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