Description

This Fire-Roasted Pepper Mac Bake is a cozy, colorful twist on the classic baked mac and cheese. With smoky, sweet fire-roasted peppers folded into a rich, velvety cheese sauce, every bite bursts with comforting warmth and vibrant flavor. Perfect for weeknight dinners, potlucks, or family gatherings, this dish combines creamy, cheesy goodness with a touch of roasted sophistication—proof that comfort food can also be full of flair.

Ingredients

Scale

For the Fire-Roasted Peppers:

2 red bell peppers
1 yellow bell pepper
1 orange bell pepper
1 tablespoon olive oil
Salt and pepper, to taste

For the Cheese Sauce:

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk, warmed
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup grated Parmesan cheese
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste

For the Pasta:

12 ounces elbow macaroni or cavatappi pasta
1 tablespoon olive oil (optional, to prevent sticking)

For the Topping:

½ cup panko breadcrumbs
2 tablespoons melted butter
¼ cup grated Parmesan cheese
1 teaspoon smoked paprika

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Instructions

Preheat your oven’s broiler or use a gas stovetop flame. Place the red, yellow, and orange bell peppers directly under the broiler or over the flame, turning occasionally until the skins are blistered and charred on all sides.
Transfer the roasted peppers to a bowl and cover with plastic wrap for about 10 minutes to let them steam. Peel off the skins, remove the seeds and stems, then chop the roasted peppers into small pieces. Toss with olive oil, salt, and pepper, and set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain and toss with a drizzle of olive oil to prevent sticking.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the warm milk, ensuring no lumps remain. Cook until slightly thickened and smooth.
Reduce heat to low and stir in cheddar, Monterey Jack, and Parmesan cheeses until melted. Season with smoked paprika, garlic powder, onion powder, salt, and pepper.
Add the cooked pasta to the cheese sauce, stirring gently to coat evenly. Fold in the chopped fire-roasted peppers.
In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and smoked paprika for the topping.
Preheat oven to 375°F (190°C). Pour the pasta mixture into a greased 9×13-inch baking dish. Sprinkle the breadcrumb mixture evenly on top.
Bake for 20–25 minutes or until the top is golden brown and the cheese sauce is bubbling around the edges.
Let the dish rest for 5 minutes before serving. Garnish with parsley or extra roasted peppers if desired.

Notes

You can use jarred roasted peppers if short on time—just drain them well.
For extra spice, add a diced roasted jalapeño or a pinch of cayenne pepper.
Use freshly shredded cheese for the creamiest sauce.
Make ahead by assembling the dish and refrigerating it unbaked for up to 24 hours. Bake just before serving.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the oven until hot and bubbly.

Prep Time: 20 minutes
Cook Time: 35 minutes