This hearty Macaroni & Cheese with Peppers is a comforting twist on a classic, blending creamy cheese sauce with the bright crunch of bell peppers and onions. The addition of cumin and coriander adds a subtle international flair, warming the dish without overwhelming the palate. Perfect for weeknight dinners, this meal comes together quickly using pantry staples and fresh produce. The Monterey Jack cheese with hot peppers provides a mild kick that balances the richness of the béchamel. Serve it as a main course for a satisfying family meal or as a side dish for barbecues. ItâÂÂs simple, delicious, and sure to become a regular favorite in your rotation.
Macaroni & Cheese With Peppers
Description
This hearty Macaroni & Cheese with Peppers is a comforting twist on a classic, blending creamy cheese sauce with the bright crunch of bell peppers and onions. The addition of cumin and coriander adds a subtle international flair, warming the dish without overwhelming the palate. Perfect for weeknight dinners, this meal comes together quickly using pantry staples and fresh produce. The Monterey Jack cheese with hot peppers provides a mild kick that balances the richness of the b&# 195;©chamel. Serve it as a main course for a satisfying family meal or as a side dish for barbecues. ItâÂÂs simple, delicious, and sure to become a regular favorite in your rotation.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente. Drain and set aside.
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In a large saucepan or Dutch oven, melt unsalted butter over medium heat. Add chopped onion and bell pepper, sautéing until softened and translucent, about 5-7 minutes.
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Stir in all-purpose flour, ground cumin, ground coriander, and salt. Cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
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Gradually whisk in milk, ensuring no lumps form. Continue to cook and stir until the sauce thickens and comes to a gentle simmer.
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Reduce heat to low. Add the chopped tomatoes and half of the grated Monterey Jack cheese. Stir until the cheese is fully melted and the sauce is smooth.
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Fold in the cooked macaroni, ensuring every piece is coated in the cheese sauce. Taste and adjust seasoning with additional salt and freshly ground pepper as needed.
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Serve immediately, garnished with the remaining grated cheese if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 17.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 4.1g2%
- Dietary Fiber 1.1g5%
- Sugars 2.1g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute butter with olive oil or vegan butter, use plant-based milk, and omit the cheese or use a vegan cheese alternative. Note that the tag "diet:Vegan" in the original source conflicts with the dairy ingredients listed; please verify dietary needs.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove with a splash of milk to restore creaminess.
Feel free to swap the red bell pepper for green, yellow, or orange peppers depending on what you have on hand. You can also add other vegetables like broccoli or spinach for extra nutrients.
If you prefer a spicier kick, use more Monterey Jack cheese with hot peppers or add a dash of cayenne pepper to the sauce.
