Super simple, creamy, smooth macaroni and cheese gets some crunch and subtle heat from the addition of tangy peppadew peppers.
Stove Top Peppadew Mac-n-Cheese
1⁄2 lb elbow macaroni
4 tablespoons butter
6 ounces evaporated milk
1⁄2 teaspoon hot sauce
1 teaspoon kosher salt
fresh black pepper, to taste
1⁄2 teaspoon dry mustard
10 ounces sharp cheddar cheese, shredded
1/2 cup thinly sliced peppadew peppers
1. Cook pasta according to package directions for al dente and drain.
2. Return pasta to the pot and melt in the butter. Toss to coat.
3. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy. Stir in the peppers and serve.
Serves 6 to 8
Recipe slightly adapted from Alton Brown
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