Rather than making a roux for a cheese sauce, Ree uses the shortcut of adding a block of cream cheese. The big flavors in this dish, however, come from the herbs, spicy peppers and pepper jack cheese.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 2 to 4 serving |
Ingredients
- 8 ounces campanelle pasta
- Kosher salt
- 1 1/2 cups milk
- 4 ounces cream cheese
- 3/4 cup grated white Cheddar
- 3/4 cup grated pepper jack
- 1/2 cup grated Gouda
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh herbs (basil, parsley, oregano)
- One 4-ounce jar pimientos, drained
- 2 tablespoons salted butter, melted, plus more for the baking dish
- 1/3 cup seasoned panko breadcrumbs
- 3 mini peppers, sliced
- 1 jalapeño, sliced
- 1 poblano pepper, sliced
Instructions
- Preheat the oven to 425 degrees F. Cook the pasta in salted water according to package directions, then drain and set aside.
- In a medium saucepot over medium heat, warm the milk and cream cheese until the cheese has melted and the milk is beginning to bubble. Reserving 1/4 quarter cup of each of both the white Cheddar and pepper jack, fold in the rest of the grated cheeses. Stir until completely melted. Season to taste with the seasoning salt and black pepper. Add the reserved pasta, herbs and pimientos, then toss. Transfer to a buttered 9-inch square non-glass baking dish.
- Toss the panko breadcrumbs in a bowl with the melted butter, then add all the sliced mini peppers, jalapeños and poblanos.
- Top the baking dish with the reserved cheeses, then with the breadcrumb and pepper mixture. Bake until golden and bubbly, 18 to 20 minutes, then serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 699 |
| Total Fat | 39 g |
| Saturated Fat | 23 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 29 g |
| Cholesterol | 115 mg |
| Sodium | 831 mg |