Pepper Confetti Macaroni and Cheese

By: Unknown on 7:39 PM

Share it Please

Tweet

This weekend Trevor (my husband) and I visited with my sister Ashley and her husband Shawn at their place. They have a darling 12 week old daughter Lucy, and I always look forward to spending time with them. Lucy and I have a special bond that only Aunties can have with their nieces and nephews. Ashley started calling me the baby whisperer because at times when Lucy is desperately fighting sleep and she's worked up I can often cuddle with her for a little while, get her to sleep, and put her in her bed without waking her. It's flattering to think it's a special touch that I may have, but in all honesty it's more likely that when I step in I'm relaxed and calm and it is soothing for her. When mommy and daddy are trying to put Lucy to sleep for the 10th time that day, and she's screaming and fighting the whole time naturally they tend to be a bit stressed and frustrated, so Lucy senses it and it makes her unhappy. It's quite the vicious cycle.

My darling niece Lucy, 12 weeks old

Regardless of the real reason she sleeps well for me, it's very special time, and I soak it up with every fibre of my being. I truly enjoy the opportunities I have to spend with Lucy. I treasure the time together even more knowing that my other sister Bailey is all the way across the country with her little newborn girl Lily, who I haven't gotten to meet yet, and I know Bailey would give anything to have us nearby for the same quality time.

Shawn had to work a 12 hour shift on Saturday, so he was not home until 7PM and Ashley was busy with her usual routines looking after Lucy. Trevor and I offered to come for a visit and bring dinner with us. I was feeling motivated to cook something special and I knew it would take a load off her to not have to worry about food.

Earlier this week I randomly remembered a favourite menu item that I hadn't made in a while and knew it would be the perfect make-ahead item to bring along for dinner.

Pepper Confetti Macaroni and Cheese

This is a recipe I found in Steven Raichlen's "Big Flavour Cookbook." I picked up this book a number of years ago on a clearance table in a bookstore. This book features made-over versions of many popular worldwide dishes, created by the author with healthier ingredients. Raichlen's take on the classic comfort food 'Mac & Cheese' is divine, and truly unlike anything else I have tasted. He dropped a large portion of the fat and calories by swapping the typical wheelbarrow load of cheese for tri-colour bell peppers, and feta to bring on some major flavour. Adding garlic, dijon mustard, fresh dill, and nutmeg create a highly seasoned dish that leaves you asking for seconds, and not once missing the gooey cheese of the traditional version.

It takes a bit of time to prep the veggies and make the sauce before baking in the oven, but it's well worth the wait in my opinion! When I have made this in the past I divided one batch into 2 casserole dishes and put one in the freezer to cook at a later date. For the two of us, one batch makes enough for 2 whole meals plus leftovers and it freezes really well (freeze before the baking step).

Pepper Confetti Macaroni and Cheese

Prep time: 1 hour; Cook time: 40 minutes
Total time: 1 hour, 40 minutes

• 8 oz. macaroni
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 red bell peppers, diced
• 2 yellow bell peppers, diced
• 1 green bell pepper, diced
• 1/4 cup flour
• 3 cups skim milk
• 1 to 1 1/2 cups crumbled feta cheese (or other strong flavoured cheese)
• 2 tbsp chopped fresh dill (or 1 tbsp dried)
• 1 tbsp Dijon-style mustard
• salt and freshly ground black pepper
• dash cayenne pepper and nutmeg
• cooking spray oil
• 1/2 cup toasted bread crumbs

1. 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 degrees.
2. Meanwhile, prepare the sauce. Heat the olive oil in a large sauté pan, preferably nonstick. 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 minute more. Stir in the milk and bring to a boil, stirring steadily. Simmer the sauce until thickened, about 1 minute. Stir in the cheese, dill, mustard, as well as salt, pepper, cayenne and nutmeg to taste. The sauce should be highly seasoned.
3. Stir the macaroni into the sauce. Spoon the mixture into an attractive 8x12 inch baking dish lightly sprayed with oil. Sprinkle the top with bread crumbs. Bake the macaroni and cheese until bubbling, crusty and golden brown, 30 to 40 minutes.

Serves 6.

Nutrition Facts:

408 calories per serving; 18 grams protein; 13 grams fat; 7 grams saturated fat; 55 grams carbohydrates; 665 mg sodium; 40 mg cholesterol