Peppers Shells & Cheese

Peppers Shells & Cheese

from foodnetwork.com

This is a spicy take on one of Ree’s all-time favorite dishes, mac ‘n’ cheese. It can be cooked in a matter of minutes, perfect for those who lead busy lives.

Ingredients

  • 1 pound large shells
  • 5 tablespoons salted butter
  • 1 orange bell pepper, diced
  • 1 serrano chile, diced
  • 1 jalapeño, diced
  • 1 Fresno chile, diced
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 1 teaspoon ancho chile powder
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 1/2 cup heavy cream
  • 2 cups shredded pepper jack cheese
  • 2 green onions, sliced

Directions

  1. 1

    Cook the pasta according to the package instructions. Drain and set aside.

  2. 2

    Meanwhile, heat the butter in a large pot over medium heat. Add the peppers, onions and garlic. Season with the salt, black pepper and chile powder. Cook until softened, 4 to 5 minutes. Sprinkle over the flour and stir as you add. Let cook for 1 minute. While whisking, slowly pour in the milk, followed by the cream. Cook until thick and bubbling, 2 to 3 minutes. Stir in the cheese in handfuls until completely melted. Taste and adjust the seasoning. Stir in the pasta until completely coated. Bowl up and garnish with the green onions.