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I was inspired by the abundance of peppers in my fridge and, knowing my husband’s love of pasta, I set to work. This dish takes a few more pots and pans than I normally like to work with, but it’s totally worth it! Even as cold leftovers, this creamy macaroni dish was delicious. If you like spice, you’ll love Creamy Spicy Macaroni!
In a 2-quart sauce pan, boil water and cook pasta to al dente.
Heat a second sauce pan to medium heat and add butter. When butter is melted, sprinkle in flour. Whisk together and allow the flour flavor to cook out for a moment. This mixture will be very clumpy. If it isn’t, sprinkle in additional flour. Slowly add in milk, whisking as you pour. Stir together until lumps are gone. Cook 5 minutes or until the mixture thickens, stirring occasionally. As sauce continues to simmer and thicken, add in 1/4-1/2 cup water to achieve desired consistency. Stir in cumin, salt and pepper. Stir in cheese until melted and evenly combined. Continue to stir occasionally while simmering sauce.
Meanwhile, bring a medium skillet to medium high heat. Drizzle with canola oil. Saute garlic and peppers for 5 minutes, until softened according to your taste. Add in tomato. Cook an additional 2 minutes.
Drain pasta. Add the pepper and tomato mixture to the cream sauce. Stir in pasta. Serve.
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