Pepper Confetti Macaroni& Cheese
Submitted by hopfnerb
Baked macaroni and cheese loaded with red, yellow, and green bell peppers in a creamy feta cheese sauce with dill and Dijon mustard. Golden breadcrumb topping with a cayenne kick.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minNot your standard mac and cheese. This version swaps cheddar for tangy feta and packs the sauce with a rainbow of bell peppers that soften into sweet, aromatic bites throughout every forkful.
The sauce starts like a classic bechamel: flour cooked in olive oil, then skim milk stirred in until thick. But once the feta melts in with fresh dill, Dijon mustard, and a hit of cayenne, you’re in completely different territory. That nutmeg in the background? It’s subtle but it pulls everything together.
Baking at high heat gives you that crackling breadcrumb crust on top while the sauce underneath stays creamy and loose. Look for bubbling around the edges and golden brown crumbs before you pull it out.
Pro Tips
- Cook the peppers and onion until soft but not browned. Browning adds a different flavor that competes with the feta.
- Rinse the macaroni with cold water after draining. This stops the cooking so the pasta stays al dente through the bake.
- Season the sauce aggressively before adding the pasta. Starchy noodles absorb seasoning, so underseasoned sauce means bland mac.
- Let it rest 5 minutes out of the oven so the sauce sets slightly and doesn’t run all over the plate.
Variations
- Swap feta for goat cheese for an even tangier, creamier sauce.
- Use roasted poblano peppers instead of bell peppers for a smokier, deeper flavor.
- Try rigatoni instead of elbows for bigger tubes that trap more of that pepper-studded sauce.
Ingredients
Directions
- Bring 4 quarts of lightly salted water to a rolling boil in a large pot.
Cook the macaroni until al dente, about 8 minutes.
Drain the macaroni in a colander, rinse with cold water to cool, and drain well.
Preheat the oven to 400℉ (200℃).
- Meanwhile, prepare the sauce. Heat the olive oil in a large non-stick sauce pan.
Add the onion, garlic, and peppers and cook over medium heat until the vegetables are soft and aromatic, but not brown, about 4 minutes.
Stir in the flour and cook for 1 minutes more. Stir in the skim milk and bring to a boil, stirring steadily.
Simmer the sauce until thickened, about 1 minute.
Stir in the cheese, dill, mustard, salt and pepper, cayenne and nutmeg to taste.
The sauce should be highly seasoned.
- Stir the macaroni into the sauce. Spoon the mixture into a 8×12-inch baking dish which has been lightly sprayed with oil.
Sprinkle the top with bread crumbs.
Bake the macaroni and cheese until bubbling, crusty, and golden brown, 30 to 40 min.
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