Green pepper mac & cheese

Ingredients

• 1 long green pepper
• 1 tomato
• 1 clove garlic
• 6 oz cavatappi pasta
• ½ cup panko breadcrumbs
• 2 tbsp cream cheese
• ½ cup pepper jack cheese
• ¼ cup monterey jack cheese
• ½ cup mexican cheese blend
• 3 tbsp salted butter
• 1 cup milk
• 2 tbsp flour
• oil
• salt
• garlic powder
• cumin
• chili powder

Directions

1. Adjust rack to top position and preheat oven to 425 degrees.
2. Bring a medium pot of salted water to a boil.
3. Prep produce: Halve green pepper lengthwise; remove stem and seeds.
   1. Dice tomato.
   2. Place garlic on a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.
4. Roast peppers and garlic: Place green pepper halves, cut sides down, on a baking sheet.
   1. Drizzle with olive oil; season with salt and pepper.
   2. Place garlic foil packet on same sheet.
   3. Roast on top rack until green pepper is tender and lightly blistered and garlic is softened, 15-17 minutes. Remove from oven.
   4. Once cool enough to handle, transfer everything to a cutting board.
   5. Dice green pepper.
   6. Mash garlic with a fork.
5. Cook pasta: Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
   1. Reserve ¾ cup pasta cooking water, then drain.
6. Season panko: Meanwhile, place 1 tbsp butter in a small microwave-safe bowl; microwave until melted, 30 seconds.
   1. Stir in panko, cumin, garlic powder, and chili powder. Season with salt and pepper.
7. Make cream sauce base: Add 1 cup milk to a medium saucepan over medium heat.
   1. Heat the milk until it starts to steam. Give it a couple of stirs to prevent a skin from forming on the top. Set the warm milk aside.
   2. In another medium saucepan, add 2 tbsp salted butter over medium heat. Melt it completely.
   3. Once melted, remove butter from the heat. Add 2 tbsp all-purpose flour and whisk vigorously.
   4. Once you have a uniform butter-flour mixture, add a tablespoon of warm milk. Whisk it in very well, making sure to get the edges of the pan as well.
   5. After the milk has been thoroughly whisked in, add a little bit more. Keep repeating this process. Don't add more milk until the previous addition is completely incorporated.
   6. When all of the milk has been whisked in, place the saucepan back onto the heat.
   7. Bring the mixture to a rolling boil over medium heat. Then, reduce the heat and allow the cream sauce base to simmer for about 5 minutes. Season with salt and pepper.
8. Make sauce: Heat panko pot over medium heat. Add cream sauce base, cream cheese, cumin, garlic powder, and chili powder; bring to a simmer, whisking, until smooth, 1-2 minutes.
   • Reduce heat to low and whisk in pepper jack, Monterey Jack, and Mexican cheese blend until melted and smooth.
9. Assemble: Stir drained pasta, mashed garlic, diced green pepper, and tomato into pot with cheese sauce.
   • If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Season with salt and pepper.
10. Finish: Heat broiler to high.
    1. Transfer mac & cheese to an 8-by- 8- inch baking dish.
    2. Sprinkle with panko. Broil on top rack until panko is browned and crispy, 2-3 minutes.
    3. Divide between plates or serve directly from baking dish.