Stuffed Banana Pepper Mac & Cheese
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15 oz. Galbani® Ricotta Cheese
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8 oz. Galbani® Mozzarella Cheese, hand shredded
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8 oz. Galbani® Grated Parmesan Cheese, divided
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1 Tbsp. butter
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1 Tbsp. flour
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1 quart of half and half
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6 garlic cloves, crushed and chopped
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1 lb. cavatappi pasta, cooked per directions
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4 hot banana peppers, cleaned and chopped
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3 fully cooked Italian sausage links, remove casing and break up meat
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1/2 cup Italian seasoned bread crumbs
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salt and pepper, to taste
Related Recipes:
The Spicier Side to Mac & Cheese
This new take on the traditional Mac & Cheese is sure to have people coming back for seconds. The subtle spicy flavor of the peppers combine perfectly with creaminess of the Mac & Cheese.
In a sauce pot on medium heat melt the butter, whisk in the flour, and add the half and half. Add the garlic and half of the chopped peppers.
Stir in ricotta, mozzarella and half of the Parmesan. Whisk until cheese melts.
Then stir in the fully cooked and drained pasta and transfer to a large oven-safe casserole dish.
Top with the crumbled sausage and remaining peppers. Sprinkle bread crumbs and remaining Parmesan on top and bake at 375 degrees F for 25 minutes.
- Add a dash of cream to the mixture in addition to the half-and-half, this will ensure a silky smooth mac and cheese.
- Experiment with different spicy peppers to change the heat level in this recipe.
-
15 oz. Galbani® Ricotta Cheese
-
8 oz. Galbani® Mozzarella Cheese, hand shredded
-
8 oz. Galbani® Grated Parmesan Cheese, divided
-
1 Tbsp. butter
-
1 Tbsp. flour
-
1 quart of half and half
-
6 garlic cloves, crushed and chopped
-
1 lb. cavatappi pasta, cooked per directions
-
4 hot banana peppers, cleaned and chopped
-
3 fully cooked Italian sausage links, remove casing and break up meat
-
1/2 cup Italian seasoned bread crumbs
-
salt and pepper, to taste
The Spicier Side to Mac & Cheese
This new take on the traditional Mac & Cheese is sure to have people coming back for seconds. The subtle spicy flavor of the peppers combine perfectly with creaminess of the Mac & Cheese.
In a sauce pot on medium heat melt the butter, whisk in the flour, and add the half and half. Add the garlic and half of the chopped peppers.
Stir in ricotta, mozzarella and half of the Parmesan. Whisk until cheese melts.
Then stir in the fully cooked and drained pasta and transfer to a large oven-safe casserole dish.
Top with the crumbled sausage and remaining peppers. Sprinkle bread crumbs and remaining Parmesan on top and bake at 375 degrees F for 25 minutes.
- Add a dash of cream to the mixture in addition to the half-and-half, this will ensure a silky smooth mac and cheese.
- Experiment with different spicy peppers to change the heat level in this recipe.