Macaroni & Cheese

Ingredients:

• 8 oz small shell whole wheat or spelt pasta
• 1 jar (12-oz) red and yellow roasted peppers, drained
• 2 garlic cloves, peeled
• 1/8 tsp cayenne pepper or to taste
• 1/4 tsp dry mustard
• 2 cups low-fat (1%) milk
• 2 TB unbleached wheat flour or spelt flour
• 1 cup shredded sharp cheddar cheese, divided
• sea salt, to taste
• ground pepper, to taste

Preheat the oven to 400°F.

Cook the pasta according to package direction.
While pasta cooks, cut peppers into quarters and place in the bowl of a food processor. Add garlic, cayenne and dry mustard. Process until smooth. Transfer mixture to a saucepan. Add milk and flour. Whisk over medium-high heat until thickened. Stir in 3/4 cup of the cheese and cooked pasta. Season to taste with salt and pepper.
Transfer mixture to a 9x9 baking dish. Sprinkle remaining cheese over the top and bake for 20 to 25 minutes, or until browned and bubbly.

 

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