Macaroni Baked Peppadew Ched Sauce

Source: Michigan State University
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Main Ingredient: Cheese, Pasta, Dairy
Menu Part: Entree
Cuisine Type: Italian
Serves: 5 pounds

Bring on the cheese! With sharp cheddar and Velveeta cheese, this macaroni dish has the perfect amount of cheesiness. 

Ingredients

14 1/2 oz. elbow macaroni 
3 1/4 cup Supreme Sauce (recipe follows)
1 1/4 cup sharp cheddar cheese
5 oz. Velveeta cheese
5/8 tsp. smoked paprika
2 oz. piquante peppadew peppers

Sauce Supreme
Yield: 0.52 hscp
1 1/2 oz. unsalted butter
1/4 cup + 2 tbsp. all-purpose flour 
1 tbsp. Minors sauted vegetable base
1 1/4 cup + 1 tbsp. whipping cream
1 1/2 cup + 3 tbsp. 2% milk
1/4 cup + 1/2 tsp. chardonnay
1 1/2 tsp. chopped fresh parsley
Dash kosher salt
Dash black pepper
 

Steps

  1. Cook pasta until al dente, drain, rinse with cold water, drain. Set aside.
  2. Prepare Supreme Sauce. 
  3. Add cheddar and Velveeta cheeses to Supreme Sauce and whisk well to melt and combine.
  4. Add smoked paprika, stir well.
  5. Add peppadew peppers. Heat through.
  6. Portion 4 ounces cooked pasta into prepared casserole dish.Top each with 3.5 ounces cheese sauce.
  7. Bake at 350°F for 15 minutes, or until heated through.

Sauce Supreme

  1. Melt butter at medium heat in steam kettle. Stir in flour to make roux. Cook 5 to 7 minutes.
  2. While whisking roux, slowly add base, whipping cream and milk.
  3. Bring to a low boil, stirring constantly. Simmer about 10 minutes.
  4. Stir in wine and fresh chopped parsley. Add salt and pepper, to taste. Simmer 10 minutes.
  5. Reserve and serve warm.