Pimiento Macaroni and Cheese

This recipe comes from Bon Appétit magazine, the March 2011 issue. The recipe is on the cover and is said to be "Hands down, the tastiest version we've ever made." So I had to try it. 

Pimiento Mac and Cheese

  Photo by Alexa-iPhone

Photo by Matt

Ingredients:
1 red bell pepper, seeded and cut into 1 inch pieces
2 garlic cloves, halved, divided
1/2 cup panko (Japanese breadcrumbs) --I did not need this much once it was mixed later...
3 tablespoons unsalted butter, room temperature, divided (Mine never got to "room temperature" because my kitchen was as cold as the fridge)
1/2 cup freshly grated parmesan cheese, divided
3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved (I could not find these so I used other jarred peppers).
1/4 teaspoon ground ancho chiles
1 1/4 cups (packed) coarsely grated extra sharp cheddar cheese
1 cup (packed) coarsely grated mozzarella
8 ounces medium shell pasta or gemelli

Directions:
*Note: I am giving these directions in a different order than the magazine gave. I followed the magazine's timing and ended up waiting for many of the ingredients to get ready.
1. Preheat oven to 400 degrees. Butter an 8-cup baking dish (or 6 individual dishes).
2. Boil water in large pot. Salt the water and cook the pasta until tender but still firm to bite. Drain and return to pot.
3. Meanwhile, bring 1/2 cup water, bell pepper, and 1 1/2 garlic cloves to a boil in a small saucepan. Cover; reduce heat to medium low. Simmer until pepper is soft, about 15 minutes.
4. Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl, cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
5. When the bell pepper mixture is done, transfer it to a food processor. Add Peppadews and 1 tablespoon of brine, 2 TB butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.
6. When the pasta is returned to the pot, add the sauce and mozzarella and stir to combine. Season with salt and pepper.
7. Spoon pasta mixture into the baking dish. Sprinkle with crumb topping.
8. Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.
*After 25 minutes I decided to turn on the broiler and let it crisp the top for about 3 minutes.

Enjoy!