Three Pepper Mac and Cheese
  • 2 Poblano peppers
  • 2 Anaheim peppers
  • 2 ounces sweet cherry or piquillo peppers
  • 1 pound of cavatappi
  • 1 quart of milk
  • 8 tablespoons of butter, divided
  • ½-cup flour
  • 20 ounces of grated sharp cheddar (or a combination of cheddar, gruyere, and parmesan)
  • ½ teaspoon ground black pepper
  • ½ teaspoon Ancho chile powder
  • 1-tablespoon kosher salt
  • 1½ cups ground tortilla chips
  • 2 ounces feta cheese
  1. Begin by roasting and peeling the fresh peppers. Cut them into ¼ inch by one-inch strips. Set aside.
  2. Rinse, drain, and coarsely chop the cherry peppers. Combine them with the roasted peppers.
  3. Boil the pasta according to the directions on the package. Do not over cook! Drain and set aside. Do not rinse!
  4. Heat the milk in a small saucepan, but do not boil.
  5. Melt 6 tablespoons of the butter in a large pot and add the flour. Stir and cook the roux about two minutes to remove the raw taste of the flour.
  6. Slowly add the heated milk while whisking until the milk is incorporated into the roux and there are no lumps. Continue to cook and whisk for a few minutes until the mixture is somewhat thickened.
  7. Slowly add the grated cheese in batches while stirring until all the cheese has melted and the sauce is smooth.
  8. Add the salt, ancho powder, and black pepper and mix well.
  9. Remove from heat.
  10. Add the pasta and peppers and mix thoroughly.
  11. Pour the pasta into a greased 3-quart baking dish.
  12. Melt the remaining two tablespoons of butter and mix with the ground tortilla chips and feta cheese. Spread over the top of the Mac and cheese.
  13. Bake in a 375° preheated oven for 30-35 minutes or until the top is browned and crisp.
Recipe by Have You Eaten, SF? at