Spicy Mac and Cheese with Grilled Chicken
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Yield: Serves 4-6
1 medium onion, chopped fine
2 green Bellafina peppers, chopped fine
2 red Bellafina peppers, chopped fine
¼ cup unsalted butter
¼ cup flour
4 cups whole milk
1 pound cavatappi pasta
8-ounces Monterrey Jack cheese, grated
8-ounces sharp white cheddar, grated
10 drops hot sauce (adjust to suit your tastes)
¼ cup breadcrumbs
¼ cup grated parmesan
2 grilled chicken breasts, sliced into thin strips
Bring a large pot of water to a boil.
Preheat oven to 375 degrees F.
In a large saucepan or Dutch oven, saute the onion and Bellafina peppers in the butter until tender. Sprinkle with flour and cook a few minutes until flour is lightly golden, but not browned. Slowly drizzle in the milk, stirring constantly. Bring to a simmer and season to taste with salt and pepper.
Cook pasta in boiling salted water until al dente, about 7 minutes. Drain.
Add drained pasta and grated monterrey jack and white cheddar to the pot with the milk mixture. Stir until combined. Add hot sauce to suit your preferences and adjust seasonings as needed.
Spread pasta in an oven-safe casserole (or leave in the Dutch oven), and top with the breadcrumbs and Parmesan.
Bake uncovered for 25 minutes until golden. While the pasta is baking, grill the chicken breasts.
Serve immediately, topped with sliced grilled chicken.