Spanish Style Roasted Pepper Mac ‘N’ Cheese Recipe:

8 – 12 Servings

8 Roasted Hungarian Peppers or Anaheim Peppers – roasted – diced - reserve 2 for the top
2 Cups Manchego Cheese – finely shredded - 1 cup set aside.
2 Cups Iberico Cheese – finely shredded
1 Tablespoon Extra Virgin Olive Oil
1 Cloves Garlic – minced
6 Tablespoons Butter
6 Tablespoons White Rice Flour
2 1/2 Cups Milk
2 1/2 Cups Half and Half
8 Oz. Macarpone Cheese
1 Tablespoon + 1 Teaspoon Sea Salt
1/4 Teaspoon Black Pepper
1/2 Teaspoon Hot Paprika
1 Pound Brown Rice Elbow Macaroni
Garnish Cilantro

Roast the peppers on the stovetop on medium-high heat.
A gas stove works the best but it will work fine on an electric stove.
Char the peppers on all sides turning with a pair of tongs.
When good and charred, steam them for at least 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.

In a pot of boiling salted water, cook the macaroni for 4 minutes.
You want it less than al dente because the pasta will continue to cook in the oven. Rinse, drain and put into a 3-quart ovenproof casserole dish. Set aside.

Add the olive oil and garlic to a large heavy saucepan, saute over medium-low heat, stirring until the garlic starts to brown.
Next, add the butter, when melted whisk in the flour and cook while stirring for about 1 minute.
Whisk in the milk a little at a time. It will clump up a bit at first, this is ok!
Then add the half and half a little at a time while whisking constantly.
When the milk/half and half is hot, slowly add the cheese a little at a time. Whisking continually.
Whisk until the cheese is completely melted then whisk in the macarpone, roasted peppers, spices and salt.

You might think that there is too much sauce but it's perfect after it is baked.