Creamy Peanut Butter and Roasted Red Pepper Macaroni

Creamy Peanut Butter and Roasted Red Pepper Macaroni

INGREDIENTS

• - PEANUT BUTTER CHEESE SAUCE
• - Crisco® Original No-Stick Cooking Spray
• -2 (12 oz.) cans PET® Evaporated Milk
• -1/2 cup Jif® Omega-3 Creamy Peanut Butter
• -2 cups shredded aged white cheddar cheese
• -2 teaspoons Worcestershire sauce
• -1 teaspoon salt
• -1/2 teaspoon coarsely ground black pepper
• -3/4 teaspoon smoked paprika
• -1/3 cup jarred roasted red peppers, drained and diced
• -3 tablespoons chopped fresh chives
• -4 cups cooked elbow macaroni (2 cups dry)
• - TOPPINGS
• -1/2 cup panko bread crumbs
• -1/4 cup grated Parmesan cheese
• -1 tablespoon Crisco® Pure Olive Oil

INSTRUCTIONS

HEAT oven to 350°F. Coat 1-1/2 quart oval casserole dish with no-stick cooking spray. Bring evaporated milk to a simmer in a medium saucepan over medium heat. Add peanut butter, cheddar cheese, Worcestershire sauce, salt, pepper and 1/2 teaspoon paprika. Whisk until cheese is melted and sauce is smooth. Stir in red pepper and chives.

COMBINE cheese sauce and cooked macaroni, stirring to coat. Place in prepared dish. Combine bread crumbs, Parmesan cheese, oil and remaining 1/4 teaspoon paprika in small bowl with a fork until crumbly. Sprinkle evenly over top of macaroni mixture.

BAKE 20 to 22 minutes or until bubbly and light golden brown. Let rest 10 minutes before serving.

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