Ingredients

The following ingredients have 6 Servings
  • 1 pound whole-wheat elbow pasta
  • 4 cups cheese sauce
  • 1 roasted red pepper from a jar
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1 4-ounce jar pimento peppers
  • chopped
  • 4 scallions
  • chopped
  • 2 cups whole wheat pita chips
  • crushed
  • 1/2 cup parmesan cheese
  • Chives
  • for garnish

Instruction

  • Preheat oven to 375°F
  • Bring a large pot of water to a boil
  • Salt water liberally and cook the pasta 2 minutes shy of al dente; drain and return it to the pot
  • It's ok if the pasta is a little undercooked as it will continue to cook while it bakes
  • Pour the cheese sauce into a blender and add roasted red pepper, paprika, cayenne and garlic powder
  • Blend until smooth
  • Add cheese sauce, chopped pimento peppers and scallions to the pot with the pasta and toss to coat
  • Pour into a large casserole dish and top with crushed pita chips and parmesan cheese
  • Bake for 20 minutes or until the mac 'n' cheese is brown and bubbly
  • Garnish with chives to serve