Tuesday, June 18 2013, 11:48 AM MDT
Macaroni and Cheese with Sundried Tomatoes
As Aired On January 3, 2013
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
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
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.
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.
with parmesan cheese (if desired) and top with your favorite crunched
potato chip (if desired). Serve with crusty bread and green salad.
(Copyright 2012 Sinclair Broadcasting Group.)