Easy Fresh Anaheim Peppers Casserole
Don't forget to print your free Anaheim Peppers Casserole Recipe Card Below!
Today, I'm excited to share an amazing recipe for an easy fresh Anaheim peppers casserole! Roasted Pepper Mac and Cheese that a family favorite and will satisfy your comfort food cravings. This easy casserole is a delightful twist on the classic mac and cheese, combining creamy, gooey cheese with the smoky goodness of roasted peppers.
Why Roasted Peppers?
Roasting peppers, whether they are Anaheim, poblano or chili peppers is a culinary technique that elevates their flavor to a whole new level. The roasting process adds a smoky, slightly sweet dimension that pairs beautifully with the richness of the cheese sauce in mac and cheese. It's a perfect marriage of flavors in this easy recipe! Add pride to the dish by using your own peppers grow in your garden or from your local grocery store!
Don't have access to fresh peppers? You can buy roasted Chile peppers, Hatch Chiles, and Jalapeno peppers by the canned chiles! They are Just as good as the fresh roasted ones!
The Ingredients to my Original Recipe , Serve as a side or the main dish!
Easy Fresh Anaheim Peppers Casserole
Anaheim Peppers Casserole Ingredients:
- 8 oz of shell pasta (or your favorite pasta)
- 6 Roasted Anaheim Peppers (or poblano chiles if you prefer)
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 1 tablespoon minced garlic
- ¼ onion, finely chopped
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon onion powder
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 ½ cups shredded Monterey Jack cheese
- 1 ½ cups shredded Sharp Cheddar cheese
- 3 tablespoon chopped green onions (for garnish)
- Hot sauce (optional, for those who crave a bit of heat)
- Fresh Cilantro
Anaheim Peppers Casserole Instructions:
1. Pasta Perfection:
The first step - Start by bringing a large pot of water to a rolling boil. Add a generous pinch of salt and the shell pasta. Cooking the pasta until it's al dente ensures that it will soak up the cheese sauce without becoming mushy. Once cooked, drain the pasta and set it aside.
2. Pepper Power:
Now, let's dive into the star of the show—those roasted Anaheim peppers! If you haven't roasted them yet, don't worry; it's a simple process. You can do this over an open flame, on a grill, or under your broiler. The idea is to char the skin until it's blackened. I did mine on a baking sheet with some non-stick spray. Then, place the roasted peppers in a plastic bag for a few minutes to steam. This will make peeling off the skin a breeze. Once peeled, remove the seeds and chop the peppers into small pieces. These roasted peppers will infuse your mac and cheese with a smoky, irresistible flavor.
3. Roux Magic:
In a medium saucepan over medium heat, melt 2 tablespoons of butter. Once the butter is bubbling, add the finely chopped onion and minced garlic. Sauté these aromatic ingredients until they turn fragrant and translucent.
4. Flour Power:
Sprinkle in 2 tablespoons of all-purpose flour, stirring continuously. This creates a roux, a fundamental base for thickening sauces. Cook the roux for 1-2 minutes, allowing it to develop a light golden color. This will give your cheese sauce a delicious depth of flavor.
5. Creamy Consistency:
Now, it's time to introduce the liquid elements. Gradually whisk in 1 ½ cups of whole milk and ½ cup of heavy cream Making a milk mixture. Keep whisking until the mixture thickens into a creamy base. This process ensures your sauce will be velvety smooth.
6. Season and Melt:
Flavor your sauce with 1 teaspoon of salt and 1 teaspoon of onion powder. These seasonings will enhance the overall taste. Next, add the star ingredients: 1 ½ cups of shredded Monterey Jack cheese and 1 ½ cups of shredded Sharp Cheddar cheese. Continuously stir until the cheese has completely melted into the sauce. You'll have a luxuriously creamy cheese sauce that's ready to envelop your pasta and peppers.
7. Fusion of Flavor:
In a large mixing bowl, combine the cooked shell pasta and the chopped roasted Anaheim peppers. This is where the magic happens—the fusion of smoky roasted peppers and creamy cheese sauce creates a harmonious medley of flavors and textures.
8. Coating Excellence:
Pour your luscious cheese sauce over the pasta and peppers, ensuring that every nook and cranny is coated with the cheesy goodness. Give it all a good stir to distribute the sauce evenly. The contrast between the tender pasta, smoky peppers, and creamy sauce will have your taste buds dancing with delight.
9. Baking Brilliance:
Transfer this delectable mac and cheese mixture to a baking dish. An 8x8- inch casserole dish works perfectly for this recipe. Pop it into a preheated oven set to 350°F (175°C) and bake for about 15-20 minutes. Keep an eye on it—the goal is for the top to turn a beautiful golden brown, and the cheese underneath to bubble invitingly.
10. Garnish and Customize:
Once your Roasted Pepper Mac and Cheese emerges from the oven, sprinkle it with the finishing touch—chopped green onions. This adds a pop of freshness and color. If you're a spice enthusiast, feel free to drizzle some hot sauce over your portion for that extra kick.
11. Savor the Flavor:
With the dish now beautifully garnished, it's time to savor each mouthful of this Roasted Pepper Mac and Cheese. The smoky aroma will entice your senses, and the combination of creamy, gooey cheese and the subtle heat of the peppers will make this a memorable meal. Enjoy your Easy Anaheim Pepper Casserole!
12. Let Anaheim Peppers Casserole Cool
Let it cool for 10-15 minutes or until its not too hot to eat!
Serve Anaheim Peppers Casserole with:
- Refried Beans
- Mexican Rice
- Sour Cream
- Pico de Gallo
Anaheim Peppers Casserole Bonus Tips:
- Want to turn up the heat? Leave some of the seeds or membrane in the roasted Anaheim peppers or add a dash of cayenne pepper to the cheese sauce.
- For added heartiness, consider incorporating cooked bacon bits or diced cooked chicken into the mac and cheese mixture before baking.
- Any leftover Roasted Pepper Mac and Cheese? You can store leftovers in an airtight container in the fridge. It reheats beautifully in the microwave or oven for a quick and satisfying meal later.
- This recipe is not only a delightful twist on a classic dish but also a fantastic way to introduce your family to new flavors while maintaining that cherished mac and cheese comfort.
- Share this scrumptious Roasted Pepper Mac and Cheese recipe with friends and family. It's sure to become a new favorite for gatherings and special occasions.
This Roasted Pepper Mac and Cheese recipe celebrates the marriage of rich, creamy cheese sauce and smoky roasted peppers, resulting in a dish that's both comforting and exciting. Embrace the culinary adventure, and enjoy every cheesy bite!
Enjoy! -Dixie
Anaheim Pepper Casserole
This casserole is easy, cheesy and smokey! You'll love the flavor and the opertunity to use those peppers youve been growing in your garden!
Ingredients
- 8 oz of shell pasta (or your favorite pasta)
- 6 Roasted Anaheim Peppers
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 1 tablespoon minced garlic
- ¼ onion, finely chopped
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon onion powder
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 ½ cups shredded Monterey Jack cheese
- 1 ½ cups shredded Sharp Cheddar cheese
- 3 tablespoon chopped green onions
Instructions
1.Start by bringing a large pot of water to a rolling boil. Add a generous pinch of salt and the shell pasta. Cooking the pasta until it's al dente ensures that it will soak up the cheese sauce without becoming mushy. Once cooked, drain the pasta and set it aside.
2. If you haven't roasted them yet, don't worry; it's a simple process. You can do this over an open flame, on a grill, or under your broiler. The idea is to char the skin until it's blackened. Then, place the roasted peppers in a plastic bag for a few minutes to steam. This will make peeling off the skin a breeze. Once peeled, remove the seeds and chop the peppers into small pieces.
3. In a medium saucepan over medium heat, melt 2 tablespoons of butter. Once the butter is bubbling, add the finely chopped onion and minced garlic. Sauté these aromatic ingredients until they turn fragrant and translucent.
4. Sprinkle in 2 tablespoons of all-purpose flour, stirring continuously. This creates a roux, a fundamental base for thickening sauces. Cook the roux for 1-2 minutes, allowing it to develop a light golden color.
5.Gradually whisk in 1 ½ cups of whole milk and ½ cup of heavy cream. Keep whisking until the mixture thickens into a creamy base.
6. Flavor your sauce with 1 teaspoon of salt and 1 teaspoon of onion powder. These seasonings will enhance the overall taste. Next, add the star ingredients: 1 ½ cups of shredded Monterey Jack cheese and 1 ½ cups of shredded Sharp Cheddar cheese. Continuously stir until the cheese has completely melted into the sauce.
7. In a large mixing bowl, combine the cooked shell pasta and the chopped roasted Anaheim peppers.
8. Pour your cheese sauce over the pasta and peppers, ensuring that every nook and cranny is coated with the cheesy goodness. Give it all a good stir to distribute the sauce evenly.
9. Transfer this delectable mac and cheese mixture to a baking dish. An 8x8-inch baking dish works perfectly for this recipe. Add remainder of the cheese on top. Pop it into a preheated oven set to 350°F (175°C) and bake for about 15-20 minutes. Keep an eye on it—the goal is for the top to turn a beautiful golden brown, and the cheese underneath to bubble invitingly.
10. Once your Roasted Pepper Mac and Cheese emerges from the oven, sprinkle it with the finishing touch—chopped green onions. This adds a pop of freshness and color. If you're a spice enthusiast, feel free to drizzle some hot sauce over your portion for that extra kick.
