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Peppadew® Peppers Recipe

Three Cheese Macaroni Recipe with PEPPADEW® Peppers by Martha Stewart

Three Cheese Macaroni

Coarse salt
1/2 teaspoon Old Bay seasoning
1 pound elbow macaroni
8 ounces white cheddar, shredded (3 cups)
5 tablespoons unsalted butter
4 ounces Monterey Jack, shredded (1 1/2 cups)
6 tablespoons all-purpose flour
1/2 ounce Parmesan, grated (1/4 cup)
4 cups whole milk, room temperature
PEPPADEW® Peppers, drained and chopped to taste
3/4 teaspoon ground mustard

Additional Info
  • Serves 2-4


In a large pot of boiling salted water, cook macaroni according to package instructions. Drain. In pot, melt 4 tablespoons butter over medium. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat and add 1 tablespoon butter, mustard, Old Bay, and cheeses. Stir until cheeses are melted and sauce is smooth; season with salt. Add macaroni and PEPPADEW® peppers to sauce and stir to combine.

Posted by: Martha Stewart

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