8ozcheddar cheesewhite cheddar such as Beecher's Flagship
1 ¼cupmilk
1cupheavy cream
½teaspoonKosher salt
¼teaspoonchili powder
⅓teaspoongarlic powder
Instructions
Preheat oven to 350°. Cook pasta al dente per package directions. Rinse with cold water and set aside.
Cook the peppers over direct heat until skin is black and blistered (a gas cooktop flame or broiler works well). Place in a paper bag and let rest for 10 minutes. Peel the blistered skin under running water. Remove the stems and seeds, and chop to ¼ inch.
Melt 2 tbs of butter in a saucepan over medium heat. Add bread crumbs and stir to coat with butter. Sauté until slightly browned. Remove from heat and allow to cool.
Melt 4 tbs of butter in a saucepan over medium heat. Add flour and cook for two minutes, whisking continually. Slowly add the milk and cream while whisking. Cook until the sauce thickens, about 10 minutes, stirring often. Remove from heat.
Add diced peppers, goat cheese, Beecher’s Flagship cheese, salt, chili powder and garlic powder. Stir to combine, about three minutes.
Combine sauce and pasta in a large bowl, and stir to combine. Transfer to a prepared 8” baking dish or 10” cast iron skillet. Stir Asiago cheese into bread crumb mixture and sprinkle on top of macaroni mixture. Bake for 25 minutes or until top is golden brown.