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2 peppers pep up Mac and Cheese

In one of those instances of serendipitous timing, while I was typing out the recipe for this column, I received a call for entries from the organizers of Mac 'N' Cheez Mania, a festival devoted to macaroni and cheese taking place at War Memorial Stadium in Little Rock on April 11.

This is the first (of hopefully many to come) year of the festival, which is sponsored by Trinity United Methodist Church. The event benefits the church's hunger, health, children's and educational programs and will include activities for children, music and a macaroni and cheese cook-off. The cook-off is open to professional cooks ($40 per team), home cooks ($20) and kid cooks (free). Admission to the festival is $10 for adults and free for kids 12 and under.

For more information, visit Facebook.com/MacNCheezMania or tumclr.org.

Now, back to our originally scheduled recipe.

This is one of those dinners that doesn't really need a recipe. In fact it feels a little silly to be writing one, but the result was so effortless and tasty I have to share. By adding a bell pepper and a can of beans, boxed macaroni and cheese was elevated from side dish to dinner in less than half an hour.

Chipotle Mac and Cheese

Salt

1 box Velveeta Shells & Cheese

1/2 tablespoon butter

1 red bell pepper, finely diced

1/2 bunch green onion, chopped, white and green parts separated

1 can chili beans, lightly drained

1 chipotle pepper in adobo, stem and seeds removed, minced

1/4 teaspoon hot chile powder

1/4 teaspoon cumin

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, usually about 8 minutes.

Meanwhile, in a small skillet, melt the butter over medium heat. Add the bell pepper and white parts of the green onion and saute until bell pepper is tender.

Drain pasta and return to pot. Stir in sauteed bell pepper and onions, beans, chipotle pepper, chile powder and cumin. Mix well. Add contents of cheese pouch and stir to coat. Return pot to heat and cook until beans are heated through. Sprinkle with green onion tops and serve.

Makes about 3 servings.

Food on 03/25/2015

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