Thursday, January 3 2013, 11:11 AM MST
Cheesy Macaroni With Sun Dried Tomatoes
As Aired On August 20, 2012
Recipe Courtesy Of Chef Bryan Woolley
1 package elbow macaroni
4 tbsp butter
1/4 cup flour
3 cups milk (more or less)
12 ounces grated sharp cheddar cheese (or any cheese combinations you want)
1/8 tsp freshly grated nutmeg
1 cup diced red bell peppers
2 cups sun dried tomatoes, coarsely chopped
salt and freshly cracked pepper
1.) Prepare macaroni as directed on package. If using dehydrated sun dried tomatoes, simply boil the dehydrated tomatoes with the pasta. Remove and chop hydrated sun dried tomatoes after you drain the pasta and rinse it.
2.) In a large skillet add butter and melt. Add the flour to create a roux.
3.) Add the milk into the pan and stir to blend the flour and butter mixture (roux). Bring to a boil and cook for 2 minutes.
4.) Mixture will begin to thicken, add grated cheese.
5.) Stir mixture to completely incorporate grated cheese.
6.) Add diced bell peppers.
7.) Drain and rinse the macaroni. Return the cookie pasta to the large pot and pour the cheese sauce over the pasta. Stir to incorporate. Salt and pepper to taste, transfer to a large serving bowl.
8.) Sprinkle with parmesan cheese (if desired) and top with your favorite crunched potato chip (if desired). Serve with crusty bread and green salad. Enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)