Pimiento Mac and Cheese

Ingredients

• 0.3 teaspoon ancho chili pepper 
• 1.3 cups sharp cheddar cheese extra-sharp packed grated ()
• 2  garlic clove divided halved
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 0.5 cup parmesan cheese divided freshly grated
• 0.8 cup pasilla peppers in brine drained
• 7 ounce bell pepper red seeded cut into 1-inch pieces
• 8 ounces shells 
• 1 cup whole-milk mozzarella packed grated ()
• 3 tablespoons butter unsalted divided room temperature

Equipment

• bowl
• frying pan
• sauce pan
• oven
• pot
• baking pan

Directions

1. Bring 1/2 cup water, bell pepper, and 1 1/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
2. Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes.
3. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat.
4. Mix in 1/4 cup Parmesan.
5. Transfer bell pepper mixture to processor.
6. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.
7. Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite.
8. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish.
9. Sprinkle with crumb topping.
10. Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual).
11. Let stand 10 minutes.