Macaroni Baked Peppadew Ched Sauce

Menu Part: 
Cuisine Type: 
5 pounds

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


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


  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.
Source: Michigan State University

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