Sun-Dried Tomato & Serrano Pepper Mac & Cheese

Sun-Dried Tomato & Serrano Pepper Mac & Cheese

Sun-Dried Tomato & Serrano Pepper Mac & Cheese

By: Chef Judson Todd Allen

Serves: 6
Preparation Time: 20 minutes
Cook Time: 25 minutes


Cooking Instructions
  • 1 lb. rotini pasta

    1/4 cup, red bell pepper, finely diced

    1/2 small shallot

    1 tablespoon, serrano peppers, seeded, de-veined and finely diced

    1 teaspoon garlic, minced

    1 tablespoon olive oil

    1 cup reduced fat milk

    2 cups half & half

    1 tablespoon flour

    2 tablespoons sour cream

    2 tablespoons herbed goat cheese

    1/2 cup gouda cheese

    3/4 cup parmigiano-reggiano (reserve some for topping)

    1 1/3 cup sharp cheddar cheese, shredded (reserve some for topping)

    1 tablespoon creole/Cajun seasoning

    1 tablespoon hot sauce

    Bread Crumb Topping

    1 teaspoon, lemon zest

    1 cup panko bread crumbs

    2 tablespoons parsley, finely chopped

    2 teaspoons butter, unsalted

    1/4 teaspoon sea salt

  • Preheat oven to 400 degrees F.

    Cook the rotini pasta in boiling water until al dente and set aside.

    In the stock pot over medium heat, add olive oil and flour and whisk to cook the roux. Add seasonings, vegetables and garlic. Sautee until soft. Add cream and milk and whisk to full combine. There should be no lumps.

    Add in cheese and whisk well. Add hot sauce and lemon zest. Add sun-dried tomatoes and simmer.

    Melt butter and combine with the panko, remaining parm and parsley. Add the cooked pasta to the cheese sauce and stir to combine. Pour your mac and cheese in a ceramic/non-stick casserole dish and top with reserved cheddar and panko mix on top. Bake for 20 minutes or until golden and bubbly. Garnish with finely chopped parsley.