Pimiento Mac and Cheese

Everyone has their own comfort food – the indulgence you turn to when you have had a bad day, the weather is glum or you just want to ignore calories and common sense. For some people it comes from a classic dish their mother made, for some it is the food of where they grew up. For me, it is the food that just makes me feel warm and cozy inside. Pasta. Spaghetti with a gravy that has simmered all day long or baked mac and cheese makes me want to put on my pjs, open a bottle of wine and watch terrible TV. And the best thing about comfort food, is it makes all of that ok – no guilt. Well, at least not until the next day…

So it is surprising, really, that I only have one version of mac and cheese on my blog so far. It has always been a go to – many types of cheeses with the salty richness of pancetta. But when I saw this unique version from Bon Appetit, I thought I would try it in hopes of finding another treat for the days I need a pick me up.

Oh. My. Goodness. There is something in this dish that is special – not your average mac and cheese. Yet it isn’t so gourmet that it loses the simple heartiness that makes the dish what it is. You taste this amazing pimento flavor, with a hint of heat and rich, gooey cheese.

Peppadew peppers are easy to find once you know where to look. In my grocery store they were with the pickles – but check around for where they might be at your store. There is something about the shells vs. elbows, as well, that really catch the rich sauce.

So, next time I have a bad day, the skies open up with some nasty weather or I just want to eat an amazing dinner, this one will be on my list.

PIMIENTO MAC AND CHEESE
6 Servings (although I think it is less)

1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces 2 garlic cloves, halved, divided
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons unsalted butter, room temperature, divided
1/2 cup freshly grated Parmesan cheese, divided
3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
1/4 teaspoon ground ancho chiles
1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
1 cup (packed) coarsely grated whole-milk mozzarella
8 ounces medium shell pasta

Bring 1/2 cup water, bell pepper, and 11/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.

Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.

Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.

Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.

Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.

Mac and Cheese with Pancetta

There is something about Mac and Cheese that just screams comfort food, and seems to make you feel all warm inside when the winter weather is dreadful.

Mac and cheese is one of those classics that I have about 10 recipes for – the classic, butternut squash, etc. But, the following recipe is one of my favorites. Reason one – pancetta. Reason two – the mixture of cheeses.

Pancetta, Italian bacon, is one of my favorite ingredients. It has all of the greasy goodness of bacon but without the smoky flavor that can sometimes distract. This recipe can surely be made without it if you want, but unless you are a vegetarian, I wouldn’t consider omission.

The cheeses are another reason I love this recipe. It not only has the classic cheddar but also a little Parmesan for some saltiness/sharpness and mascarpone for a tangy kick (you could probably use cream fraiche for the same flavor).

The recipe is attributed to Bon Appetit. I cut it in half so it works with an 8×8 pan and is the perfect amount for 4 (or a very hungry 2!).

SIDE NOTE – The recipe calls for Panko, which is a Japanese breadcrumb. Although you could certainly substitute regular breadcrumbs, I highly recommend you take the time to go down your international food aisle and pick them up. I promise once you use them, you will never go back to regular breadcrumbs!

MAC AND CHEESE WITH PANCETTA
4 tablespoons butter, divided
4 oz thinly sliced pancetta, coarsely chopped
1/2 cup finely chopped onion
1/2 (or less to taste) teaspoon dried crushed red pepper
1 garlic clove, minced
1/8 cup all purpose flour
1 3/4 cups whole milk
2 cups coarsely grated sharp cheddar cheese
1/2 cup finely grated Parmesan cheese
4-5 oz container mascarpone cheese (generally this is half of a standard size container)
3/4 cup panko (Japanese breadcrumbs)
1/4 cup chopped fresh parsley
1/2 pound elbow macaroni

Melt 1/2 tablespoon butter in large deep skillet over medium-high heat. Add pancetta; saute until crisp, about 6 minutes. Add onion and saute until tender, about 5 minutes. Add crushed red pepper and garlic, stir 1 minute. Stir in 1.5 tablespoons butter; allow to melt, then add flour and stir 1 minute. Gradually whisk in 1 3/4 cups milk, simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes. Remove from heat. Whisk in cheeses. Whisk in more milk by small amounts until sauce is thick but pourable. Season with salt and pepper.

Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add panko and stir until very light golden, about 5 minutes. Remove from heat. Stir in parsley.

Preheat oven to 350 degrees. Lightly butter 8×8 glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return pasta to pot. Add warm cheese sauce, toss to coat. Season with salt and pepper. Transfer mixture to prepared baking dish. Sprinkle crumb mixture evenly over. Bake mac and cheese until heated through and topping is golden brown, about 30 minutes.