Roasted Red Pepper Harissa Mac and Cheese

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Spicy harissa and flavorful roasted red peppers are the perfect duo of flavors in this rich and cheesy harissa mac and cheese!

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 523kcal

1/4 cup unsalted butter
2 medium cloves garlic, minced
1/4 cup all-purpose flour
2 cups 2% or skim milk
1/4 cup heavy whipping cream
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
1 cup roasted red peppers, cut into 1/2-in cubes
1/4 cup harissa paste
Salt and pepper to taste
1 lb pasta (shells, elbows, penne, etc) cooked according to package instructions to al dente
1/2 cup panko breadcrumbs

Preheat oven to 400F. Lightly grease a 9-inch round baking dish or a 9×13 baking dish. Set aside.
In a medium saucepan over medium heat, melt butter. Add garlic and cook 1 minute until fragrant. Whisk in flour until smooth and let cook 2-3 minutes until golden brown. Slowly drizzle in milk and cream, whisking constantly until smooth and incorporated.
Cook sauce over medium heat, stirring occasionally until sauce is bubbly and thickened. Remove from heat and add cheeses, red peppers, and harissa whisking until cheese is melted. Season sauce with salt and pepper to taste.
Combine cooked pasta and sauce and scrape into prepared pan. Top with breadcrumbs.
Bake mac and cheese at 400F 20-25 minutes until bubbly and top is browned. Serve hot and enjoy!

Storing Instructions

Store mac and cheese in refrigerator up to 6 days.