Ingredients
8 oz macaroni or rigatoni
SAUCE
1 tbsp olive oil
1 large onion(s), finely chopped
3 garlic clove(s), minced
2 red bell peppers
2 yellow bell peppers
1 green bell pepper or
2 ancho chilies for more spice
1/4 cup flour
3 cup skim milk
1 cup (to 1 1/2 cups)
1 feta cheese
2 tbsp dill, chopped or
1 tbsp dried dill
1 tbsp dijon mustard
1 salt and pepper
1 dash cayenne pepper
1 dash grated nutmeg
1 cooking spray
1/2 cup toasted bread crumbs
Directions
1. Bring 4 qts of lightly salted water to a rolling boil in a large
pot. Cook the macaroni until al dente, about 8 min. Drain the
macaroni in a colander, rinse with cold water to cool, and drain
well. Preheat the oven to 400 F.
2. Meanwhile, prepare the sauce. Heat the olive oil in a large
non-stick saut, pan. Add the onion, garlic, and peppers and cook over
medium heat until the vegetables are soft and aromatic, but not
brown, about 4 min. Stir in the flour and cook for 1 min more. Stir
in the skim milk and bring to a boil, stirring steadily. Simmer the
sauce until thickened, about 1 min. Stir in the cheese, dill,
mustard, salt and pepper, cayenne and nutmeg to taste. The sauce
should be highly seasoned.
3. Stir the macaroni into the sauce. Spoon the mixture into a
8x12-inch baking dish which has been lightly sprayed with oil.
Sprinkle the top with bread crumbs. Bake the macaroni and cheese
until bubbling, crusty, and golden brown, 30-40 min.
High-Flavor, Low-Fat Pasta by Stephen Raichlen ISBN 0-670-86581-8 pg
29-30
Servings: 6 servings
Pepper Confetti Macaroni & Cheese Recipe brought to you by Recipe Ideas
Categories: Cheese; Pasta
The History of Recipes
Academics have tracked the existence of recipes way back into the distant past, in truth as far back into recorded history as the Egyptians, and possibly even further. In practice though, sadly, these early recipes were just primitive hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are a few clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Progressing into The time of the romans 25BC a man called Apicius assembled a few documents which described recipes enjoyed by wealthy Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. This early Roman chef informs us how the Roman chefs made use of a good variety of herbs, including a few that will be familiar to modern chefs like basil, fennel and dill. In the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cooking, such as basil and rosemary. These new culinary innovations prompted an eruption in books on cooking, some of which still exist in academic collections. The introduction of television brought us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Pepper Confetti Macaroni & Cheese recipe.
