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Instructions |
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Broil peppers on an aluminum foil lined baking sheet 5.5 inches from heat for around 10 minutes per side. Depending on how your oven cooks just until they are blistered on each side. Place in zip lock for around 10 min. to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into strips I did just a rough chop.
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Melt butter in sauce pan or dutch oven over low heat; gradually whisk in flour until smooth. Cook 1 minute whisking constantly. Gradually add cream and milk; cook over medium heat, whisking constantly; 5 minutes or until mixture is thickened and bubbly. ( I added my own choice of seasoning at this point- pepper and such)
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Add 3 cups of Monterey Jack cheese, crumbled goat cheese, and salt; stir until blended. Stir in roasted peppers and macaroni. Pour mixture into a lightly greased 13 x 9 inch baking dish. Top with bread crumbs and parmesan cheese.
Bake uncovered at 375 for 40 minutes. Remove from oven and sprinkle remaining jack cheese. Broil around 5 min or until cheese is golden and bubbly.
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NOTE- very good, goat cheese adds a nice hint of flavor. peppers add a smokey flavor, but not spicey
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Originally Submitted
2/14/2009
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