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Pepper Belly Pete Mac and Cheese Recipe

Pepper Belly Pete Mac and Cheese Recipe

Pepper Belly Pete Mac and Cheese Recipe is extra creamy, smoky, and cheesy. Ready in just 50 minutes, this comfort food side dish is pure flavor-time!
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Prep Time 15 minutes
Cook Time 15 minutes
Bake Time 20 minutes
Total Time 50 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 645
Ingredients Equipment Method

Ingredients
  

  • 1 pound pasta elbow macaroni, or small shells, cavatappi, penne
  • 4 tablespoons salted butter divided
  • ¼ cup grated onion or 1 teaspoon onion powder
  • 3 garlic cloves crushed (or 1 teaspoon garlic powder)
  • 1 teaspoon smoked paprika or regular paprika
  • 1 teaspoon cayenne pepper use ½ tsp for less spice
  • 4 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce or soy sauce
  • 2 cups half-and-half or 1 cup whole milk + 1 cup light cream
  • 4 ounces cream cheese or Neufchâtel for lighter
  • 16 ounces deli American cheese grated
  • 16 ounces mild cheddar cheese grated
  • 8 ounces mozzarella cheese shredded
  • Handful of extra sharp cheddar cheese for topping

Equipment

  • Large pot (for boiling the pasta)
  • Medium saucepan (for the cheese sauce)
  • Wooden spoon or whisk (for stirring)
  • Oven-safe baking dish (like a 9x13 inch pan)
  • Grater (for grating the cheese blocks)
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil. Add 1 pound of pasta and cook it for about 6 minutes—slightly firm, since it will finish in the oven. Drain well and fold in 2 tablespoons of butter to keep it from sticking.
  2. In a saucepan, melt the remaining 2 tablespoons of butter. Stir in ¼ cup grated onion, 3 crushed garlic cloves, 1 teaspoon smoked paprika, and 1 teaspoon cayenne pepper. Cook until the onion softens and everything smells flavorful.
  3. Sprinkle in 4 tablespoons of flour. Stir for about 1 minute so the flour cooks out and blends with the butter and spices.
  4. Slowly whisk in 2 cups of half-and-half until smooth and slightly thickened. Stir in 1 tablespoon Worcestershire sauce and 4 ounces of cream cheese until melted and creamy.
  5. Add 16 ounces grated deli American cheese and 16 ounces grated mild cheddar, a handful at a time, stirring until smooth and fully melted.
  6. Take the sauce off the heat and fold in the pasta until well coated. In a greased baking dish, add half the pasta mixture, sprinkle 8 ounces shredded mozzarella, then add the rest of the pasta. Top with a handful of sharp cheddar.
  7. Bake at 400°F (200°C) for 20 minutes, until bubbly and golden on top. Let it rest for 5 minutes, then serve your creamy Pepper Belly Pete Copycat Mac and Cheese while it’s warm.