Moc Mac and Cheese

Don’t ask don’t tell is the policy for this one.

Seriously though I recently stumbled upon the best recipe in the world. I watched my sister make something similar, and when I came back I decided to whip up my own version of it.

The secret ingredient. Have you ever eaten yellow bell peppers? How about your kids, best friend, or a loved one? Do you like Mac and Cheese? Do you not like it?
This recipe seriously works for both. Perfectly vegetarian, nutritious and yummy too.

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Pasta of your choice. We chose the Penne from Barilla brand. You can go whole wheat

3 Large size Yellow bell peppers

1 cup of broth (we did chicken, you can choose a vegetarian option as well)

Salt to taste

Parmesan Cheese

 

Instructions:

Clean the yellow bell peppers and wash. Cut bell peppers in half. Cut the stem and remove the seeds on the inside.

Place bell peppers in a crock pot and cook with the broth and salt to taste if you choose to use salt. If you have one, use a pressure cooker and cook bell peppers under the vegetable setting for 10 minutes instead. If using a slow cooker, cook for 4-6 hours on low.

When dinner hour is approaching cook the pasta according to package instructions.

After the bell peppers are cooked and tender, transfer them to a blender. Keep the juice in them but don’t pour the excess broth inside of the blender. Blend on medium speed. Add a little bit of the broth from the crock pot until a creamy consistency is achieved if desired and needed. Add 1/2 to 1 cup of shredded parmesan cheese and blend together with the sauce. You will have a nice creamy consistency. Not thick, but not so runny that it feels like juice. It’s a thinner sauce than a tomato sauce.

Blend the sauce with your pasta and garnish with some extra parmesan cheese over it.

Serve hot and enjoy.

Love, M. Serena Essuman

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