This Manchego Piquillo Pepper Mac ‘n’ Cheese is one glorious comfort food at it’s best!! It is prepared with Manchego cheese and piquillo peppers that are a harmonious match made in heaven!! Mascarpone cheese is added to produce a velvety texture while the Marcona almond gives it a nice crunchy crisp topping.
I have to say, I am a sucker for a good mac and cheese! I have been obsessed ever since I was little, especially with the crunchy edges. It has always been nearly impossible for me to resist if there is one on a restaurant menu. Most restaurants don’t have gluten-free mac and cheese, so I’ve been on a mission to create the best I can to enjoy at home.
I enjoyed a Spanish Rueda with this mac and cheese, but it also pairs well with a white Rioja or a Cava.
I enjoyed a Spanish Rueda with this mac and cheese, but it also pairs well with a white Rioja or a Cava.
Manchego Piquillo Pepper Mac 'n' Cheese Recipe:
Ingredients
- 6 Tablespoons Butter
- 1/4 Cup +2 Tablespoons White Rice Flour
- 2 Cups Milk - I used 2%
- 2 Cups Half and Half
- 3 1/2 Cups Manchego Cheese - finely shredded
- 4 oz Mascarpone Cheese
- 10 oz Jar Piquillo Peppers - sugar-free reserve 2 - seeds removed - rinsed - roughly chopped
- 2 1/2 Teaspoons Sea Salt - or to taste - depends on how salty the manchego is
- 1/4 Teaspoon Black Pepper
- 1/2 Teaspoon Hot Paprika
- 1 Pound Brown Rice Elbow Macaroni
Topping
- 1/2 Cup Manchego - finely grated on top
- 1/2 Cup Marcona Almonds - ground
Instructions
Topping - optional
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Grind the almonds in a food processor then add the 1/2 cup of Manchego and pulse to just incorporate.
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Set aside in a small bowl.
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Rinse the piquillo peppers and remove the seeds.
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Dice the reserved three and set aside.
Pasta
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Bring a pot of water to a boil, add the pasta and cook for 4 minutes. You want it to be less than al dente because the pasta will continue to cook in the oven.
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Drain, rinse well and set aside.
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Put into 3-quart gratin dish.
Sauce
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Add the butter to the saucepan on medium-low heat.
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When the butter is melted, whisk in the flour and cook the mixture for about 1 minute. Continue to stir.
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Add the milk a little at a time while whisking constantly. It will clump up a bit, this is ok because it will smooth out!
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When the milk is hot and thickened, slowly add the cheese a little at a time making sure to let it melt before adding more.
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Stir in the paprika, black pepper and salt.
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Continually stir.
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In a food processor, add the mascarpone and the peppers except for the reserved 3 peppers. Puree.
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Slowly stir into the cheese sauce.
Assemble
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Preheat oven to 350 degrees.
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Pour the cheese sauce over the pasta and mix together well.
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Sprinkle on half the Manchego/Marcona mixture and then sprinkle on the reserved diced peppers and lastly with the remaining Manchego/Marcona mixture.
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Place on the middle shelf and bake for 35 – 40 minutes or until it is golden and bubbly.
Recipe Notes
*You want to make sure to heat the milk slowly by adding a little at a time and the same goes for the cheese. This is a really important step so the sauce won't break.
*If you aren't into a mac 'n' cheese with texture, omit the ground almonds.
Health benefits:
Piquillo peppers are a high source of fiber, Vitamins C, E, A, and B. The vitamin C content is as high as a citrus fruit. They improve the blood circulation and reduce high blood pressure. They also help reduce ‘bad’ cholesterol and promote healthy cholesterol.
