Peppers Shells & Cheese
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 694
- Total Fat
- 35
- Saturated Fat
- 21
- Carbohydrates
- 69
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 25
- Cholesterol
- 102
- Sodium
- 709
- Total: 35 min
- Active: 30 min
Ingredients
1 pound large shells
5 tablespoons salted butter
1 orange bell pepper, diced
1 serrano chile, diced
1 jalapeño, diced
1 Fresno chile, diced
1/2 yellow onion, diced
3 cloves garlic, minced
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon ancho chile powder
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 cup heavy cream
2 cups shredded pepper jack cheese
2 green onions, sliced
Directions
- Cook the pasta according to the package instructions. Drain and set aside.
- Meanwhile, heat the butter in a large pot over medium heat. Add the peppers, onions and garlic. Season with the salt, black pepper and chile powder. Cook until softened, 4 to 5 minutes. Sprinkle over the flour and stir as you add. Let cook for 1 minute. While whisking, slowly pour in the milk, followed by the cream. Cook until thick and bubbling, 2 to 3 minutes. Stir in the cheese in handfuls until completely melted. Taste and adjust the seasoning. Stir in the pasta until completely coated. Bowl up and garnish with the green onions.