Add some class to your mac and cheese.
Cooking Time (Includes Preparation Time): 45 Minutes
If the sauce is not blending well, try adding more olive oil or a splash more water.
Feeds: 4 People
4 Red Peppers
60g of Sliced Almonds
200g of Grated Mozzarella
200g of Grated Cheddar
400g of Macaroni
2 Cloves of Garlic
2 Tbsp Red Wine Vinegar
2 Tsp Smoked Paprika
Bunch of Parsley
Preheat your oven to 180°C.
Chop your peppers up into small pieces and place them in a baking tray. Coat the peppers with a glug of olive oil, salt and pepper. Peel the cloves of garlic and place them on the baking tray. Whack the tray in the oven for 35 minutes.
Whilst your peppers are baking, toast 50g of your almonds in a frying pan until slightly browned.
Get your macaroni on, see the packet for instructions.
Romesco time! Take your peppers out of the oven and put them in a blender along with your toasted almonds, peeled cloves of garlic, a glug of olive oil and the red wine vinegar. Then, sprinkle in your smoked paprika, salt, pepper, parsley and a splash of water. Blend it all together until you have a smooth, sauce-like consistency.
Add the romesco sauce to a hot frying pan and add half of your grated mozzarella and cheddar. Cook on a medium heat until these have melted, stirring continuously. Once your macaroni is cooked, add it to your sauce, stirring it through so that it is covered. Sprinkle your remaining cheddar, mozzarella and almonds on top.
Place the pan under a hot grill for 8 minutes, or until the cheese is golden-brown on top.
Get that baby plated up and dig in!