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Salami, Roasted Red Pepper, and Spinach Macaroni and CheeseSalami, Roasted Red Pepper, and Spinach Macaroni and Cheese

Salami, Roasted Red Pepper, and Spinach Macaroni and Cheese

Take macaroni and cheese to a whole new level with salami and vegetables:
Twin Cities blogger greens & chocolate
Twin Cities blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Salami, Roasted Red Pepper and Spinach Macaroni and Cheese
Salami, Roasted Red Pepper, and Spinach Macaroni and Cheese
Prep Time13 Minutes
0
Cook Time35 Minutes
Ingredients
8 ounces elbow macaroni
12 ounces Red Table Meat Co. salami, cut into bite-sized pieces
½ cup roasted red peppers, diced
3 cups fresh baby spinach
2 tablespoons unsalted butter
1 teaspoon salt
3 tablespoons flour
3 cups milk
2 ½ cups white cheddar cheese, shredded
½ cup panko bread crumbs
2 tablespoons butter, melted
Directions
  1. Preheat oven to 350 degrees F. Spray 9×13" baking dish with cooking spray.
  2. Heat medium pot of water over high heat and bring to boil. Cook pasta according to package, until al dente.
  3. Meanwhile, heat skillet over medium-high heat. Add salami and cook until it begins to release its oils.
  4. Add roasted red pepper and spinach and cook until spinach is wilted. Remove from heat and place on plate lined with paper towels to get rid of excess liquid/grease.
  5. In large skillet, heat butter over medium heat. Season with salt. Add flour, stirring to create a roux. Let cook over medium heat for 2 minutes, stirring constantly.
  6. Slowly add milk, stirring constantly, so milk and flour become incorporated. Once all of the milk is added, stir in cheese until melted.
  7. Combine cheese sauce with cooked macaroni, salami, red pepper, and spinach. Stir well to combine. 8. Pour into prepared dish.
  8. Combine panko bread crumbs and melted butter, stirring until combined. Sprinkle over macaroni and cheese.
  9. Bake in preheated oven for 30-35 minutes, until cheese is bubbling.
  10. If breadcrumbs are not golden, turn on broiler for 1-2 minutes, watching carefully so they do not burn.
  11. Let sit for 5 minutes, then dig in!
13 minutes
Prep Time
35 minutes
Cook Time
0
Servings

Directions

  1. Preheat oven to 350 degrees F. Spray 9×13" baking dish with cooking spray.
  2. Heat medium pot of water over high heat and bring to boil. Cook pasta according to package, until al dente.
  3. Meanwhile, heat skillet over medium-high heat. Add salami and cook until it begins to release its oils.
  4. Add roasted red pepper and spinach and cook until spinach is wilted. Remove from heat and place on plate lined with paper towels to get rid of excess liquid/grease.
  5. In large skillet, heat butter over medium heat. Season with salt. Add flour, stirring to create a roux. Let cook over medium heat for 2 minutes, stirring constantly.
  6. Slowly add milk, stirring constantly, so milk and flour become incorporated. Once all of the milk is added, stir in cheese until melted.
  7. Combine cheese sauce with cooked macaroni, salami, red pepper, and spinach. Stir well to combine. 8. Pour into prepared dish.
  8. Combine panko bread crumbs and melted butter, stirring until combined. Sprinkle over macaroni and cheese.
  9. Bake in preheated oven for 30-35 minutes, until cheese is bubbling.
  10. If breadcrumbs are not golden, turn on broiler for 1-2 minutes, watching carefully so they do not burn.
  11. Let sit for 5 minutes, then dig in!