Tonight I have for you a comfort style dish – I love macaroni and cheese type dishes. I’m always on the lookout for a new one to try. There are so many ingredients to experiment with. While this is not exactly my own creation (I tweaked it a bit), I was excited to make it because it has pickled jalapeno peppers and Peter Piper picked a peck of them (say that 3 times fast!). Those added quite a zing and brought it to a whole new level. The original recipe called for regular bread crumbs but I substituted panko – they are so crispy and light.
The DIY Guy really enjoyed this dish too – I think I saw him go back for thirds! I don’t think I would change a thing from my version – if you wanted some protein, add some cooked chicken.
- 16 oz penne pasta (or rigatoni)
- 3 T butter
- 1 large red pepper chopped
- 3 T flour
- 3 cups 1% milk
- 1 cup shredded fontina cheese
- 1 cup shredded sharp cheddar cheese
- 2 T minced pickled jalapeno pepper
- 1 t salt
- 1 t pepper
- 1/4 cup sliced green onions
- 1 cup panko crumbs
I hope you like my dish and give it a try!