We always wondered why romesco and mac & cheese hadn't been combined. The flavours work perfectly together. Tangy, smoky, cheesy, rich. The perfect mouthful.
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Serves
4
Bell Pepper
Flaked Almond
Grated Mozzarella
Cheddar Cheese
Macaroni
Garlic
Red Wine Vinegar
Smoked Paprika
Parsley
Salt
Black Pepper
Olive Oil
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Serves
4
Bell Pepper
Flaked Almond
Grated Mozzarella
Cheddar Cheese
Macaroni
Garlic
Red Wine Vinegar
Smoked Paprika
Parsley
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat your oven to 180°C/ 356°F.
Step 2.
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.
Step 3.
Whilst your peppers are baking, toast 50g of your almonds in a frying pan until slightly browned.
Step 4.
Get your macaroni on, see the packet for instructions.
Step 5.
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.
Step 6.
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.
Step 7.
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.
Step 8.
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!
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