Stovetop Cheddar Mac And Cheese With Peppadew Peppers Recipe

• 2 teaspoons olive oil
• 3 cloves garlic, minced (about 1 tablespoon)
• 1/3 cup minced Peppadew or roasted red peppers
• 1 pound elbow macaroni, cooked according to package directions
• 2 tablespoons unsalted butter
• 14-ounces Merkts sharp cheddar cold-pack cheese spread
• 1 1/2 cups shredded sharp cheddar cheese
• 3/4 cup milk
• Kosher salt and freshly ground black pepper

1. Heat oil over medium heat in a medium stockpot. When it's shimmering, add garlic and saute until tender, stirring often so it doesn't burn, 3 to 4 minutes total.
2. Add peppers, cooked macaroni and butter and let butter melt. Add Merkts, stirring until it melts and forms a loose, cheesy sauce. Add shredded cheddar and milk and continue stirring until it comes together as an appropriately thick, cheesy dish. Season with about 1/2 teaspoon of salt and 1/2 teaspoon pepper.
3. Stir to combine and serve immediately.

olive oil, garlic, peppadew, macaroni, unsalted butter, merkts sharp, cheddar cheese, milk, kosher salt

Taken from www.seriouseats.com/recipes/2013/12/stovetop-cheddar-mac-and-cheese-with-peppadew-peppers-recipe.html (may not work)