whole and heavenly oven
- Super creamy and cheesy with lots of cheddar and Monterey jack cheese - Packed with roasted red peppers and spicy harissa - Ready in less than an hour and the perfect side dish or lunch
- Butter - Garlic - All-purpose flour - Milk - Heavy cream - Monterey cheese
- Cheddar cheese - Roasted red peppers - Harissa paste - Pasta - Panko breadcrumbs
In a medium skillet over medium heat, sauté garlic in butter until fragrant. Add flour and cook until golden brown.
Add milk and heavy cream to roux and cook over medium heat, whisking occasionally until sauce is thickened.
Fold cheeses, pasta, roasted red peppers, and harissa into sauce until evenly combined.
Scrape mac and cheese into a greased pan and top with panko breadcrumbs.
Bake mac and cheese at 400F 20-25 minutes until golden brown and bubbly. Serve warm and enjoy!