During the winter months, pasta is a go-to for many consumers. Comforting, warm and a quick dish for those who are constantly on the move. This romesco macaroni cheese takes the bold, fiery flavours of a traditional romesco sauce and the cheesy gooey nature of ‘mac n cheese.
How to Make a Romesco Sauce?
Traditionally, a romesco sauce is made from roasted tomatoes and bitxo peppers. As bitxo peppers aren’t always readily available, they are generally swapped out for sundried tomatoes. The sauce also includes delicious flavours such as garlic, almonds, cayenne pepper, smoked paprika and olive oil for creaminess.
Bold, powerful and full of peppery flavour, this delicious sauce is perfect for vegan dishes, livening up cooked vegetables, on bread and flatbreads or as a dip for raw vegetables. You can also enjoy it with fish and meats such as chicken or steak.
Prepared Pastes and Sauces
To reduce production time, our red pepper paste and sundried tomato paste provide the perfect base for a romesco sauce. The tomatoes and peppers are blended and ready to be used.
This dish also uses our pre-roasted and pureed garlic, which is ready to eat and easily added to all dishes, hot and cold.
Romesco Macaroni Cheese Ingredients
- 4 tbsp red pepper paste
- 2 tbsp sundried tomato paste
- 200g grated mozzarella
- 200g grated cheddar
- 400g macaroni
- 2 tbsp garlic puree
- 2 tbsp red wine vinegar
- 1 tbsp smoked paprika
- handful of chopped parsley
- 60g sliced almonds
- Smart Salt®
- pepper
- olive oil
Let’s give it a go!
- Preheat your oven to 180°C/ 356°F.
- Bring a pan full of water to a boil and add your macaroni (check the packet for instructions)
- Add the red pepper paste to a med/hot pan and sprinkle in smoked paprika, pureed garlic, red wine vinegar, Smart Salt®, pepper, parsley and a splash of water.
- Bubble on medium for a couple of minutes.
- Add half of your grated mozzarella and half of your cheddar and cook on medium heat until melted (stir continuously).
- Once the macaroni is cooked, add to the sauce, stirring it until covered. Add a splash of water if required.
- Sprinkle remaining cheddar, mozzarella, flaked almonds, and breadcrumbs on top.
- Place under a hot grill until the cheese is golden on top. Keep an eye on the almonds to make sure they don’t burn.
- Serve
Talk to the team
Interested in our pastes, purees and sauces? Talk to the team today and see how we can help reduce production time and costs. Contact us at 01386 761 555 or info@brusco.co.uk.
