Roasted Bell Pepper and Fontina Penne

I did not grow up eating macaroni and cheese. In fact, my first experience with the stuff was in college when one of my roommates really loved "cooking" it, in all its orange powdered glory. Then I discovered this recipe called Man Mac that I would mass produce for Ben's fraternity when I had to feed them (sweetheart duty, a false honor perhaps). Man Mac is cheesy penne, a dressy pasta, but for technicality's sake, still mac 'n' cheese. Who knew?

Ben and I attended the SPCA Gala at the Houstonian last Friday night as guests of my Aunt Susie (who may love dogs more than humans). Oh boy, did we feel fancy in our flowing gown and black watch plaid tux! SPCA volunteers from the animal shelter were walking around with puppies, trying to win everyone over in their cocktailed up, galavanting moods, hoping someone's heart would be soft enough to adopt a new family member right there on the spot. Despite our fancy costumes, I think Ben and I really just wanted to squat down on floor and roll around with these pups, scratch their bellies, and chase them through the foyer of the ballroom. Actually, we kind of did indulge this desire a few times throughout the night and a) I lost a silk sash from my dress amidst the fun and b) we almost came home with a beagle mix named Shiloh. 

I guess being all fancied up cannot hide the true nature of a person...or of a dish.

Roasted Bell Pepper and Fontina Penne aka Mac 'n' Cheese

2 red bell peppers (+ olive oil, salt and pepper)

1 lb penne pasta

2 tbsp butter

2 tbsp flour

1 cup heavy cream

½ cup milk

1 ½ cups grated fontina cheese

spritz of lemon juice (because that just livens things up!)

Preheat oven to 400 degrees. Slice red bell peppers into 1 inch chunks, drizzle with olive oil, salt and pepper and roast them on a cookie sheet in your oven for about 40 minutes (stir once halfway through). Meanwhile, boil pasta according to package directions (salt your water!). In a separate big pot, melt butter over medium heat until bubbling. Sprinkle flour over and stir until well blended and smooth (about a minute or two). Pour in milk and cream and keep stirring until thickened (about two minutes). Add fontina and stir until melted and smooth. At this point, taste your sauce and add salt and pepper accordingly. Pour in boiled pasta and roasted red bell peppers and stir with a spoon until all components are covered in cheesy goodness. Spritz the pot with lemon juice and stir just to incorporate. Serve right away!

Serves 4 (or husBen 4 times I hope)