Cheesy Cheesy Mac & Cheese

• 1 pound elbow macaroni
• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion
• 1 red bell pepper
• 3 cloves of garlic minced
• 2 teaspoons salt
• 1 teaspoon ground pepper
• 1 packet Sazon Seasoning with
• Achiote*
• 3 teaspoons Powdered Adobo*
• 1 pound freshly grated Sharp Cheddar Cheese
• 1/2 pound Swiss or Monterey Jack Cheese
• 1 cup Half & Half
• 1 cup Whole Milk
• 4 oz. freshly grated pecorino romano cheese
• *can be found in your grocer's store in latin seasoning area.

1. Preheat oven to 375 degrees.
2. Boil elbow macaroni to al dente, do not overcook. Meanwhile, chop onion and bell pepper. Preheat large skillet to medium high. Add two tablespoons olive oil, and onions and peppers. Sprinkle Sazon and Adobo over onion mixture and stir. When onions are translucent, add garlic. Saute an additional minute. Remove from heat.
3. In an ovenproof casserole place the macaroni and toss with last tablespoon extra virgin olive oil. Season with salt and pepper to taste. Add all ingredients except pecorino romano cheese, and stir, mixing well so all ingredients meld.
4. Sprinkle pecorino romano cheese over top. Cook in oven for approx. 45 minutes until top is bubbly and just beginning to brown.
5. The sazon and adobo add another twist to this combo. If you can't find these, you can use garlic powder and a little paprika.

macaroni, extravirgin olive oil, yellow onion, red bell pepper, garlic, salt, ground pepper, cheddar cheese, cheese, milk, freshly grated pecorino romano cheese

Taken from www.epicurious.com/recipes/member/views/cheesy-cheesy-mac-cheese-50084391 (may not work)