Did I mention how much I love Peppadews? I love the sweetness and heat of the Peppadews coated with the gooey cheese sauce and the crunchy Panko.
Needed for this recipe:
8 ounces macaroni pasta noodles
3 Sunshine Coast Olive Oil Co. Butter Infused Olive Oil
3 teaspoons Sunshine Coast Olive Oil Co. Garlic Infused Olive Oil
3/4 cup drained mild Peppadew peppers in brine
1 Tablespoon brine from Peppadew Peppers
1/2 cup panko (Japanese breadcrumbs)
1/2 cup freshly grated Parmesan cheese
1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
1 cup (packed) coarsely grated mozzarella
Bring 5 cups water to a boil. Add 1 teaspoon Garlic Olive Oil and boil macaroni according to package directions
Toast Panko in non-stick pan over medium-high heat until golden, stirring often, 5 to 6 minutes. Let cool. Mix in 1 tablespoon Butter Olive Oil into crumbs to coat. Mix in 1/4 cup Parmesan.
Place Peppadews and 1 tablespoon brine, 3 Tablespoons Butter Olive Oil, 2 teaspoons Garlic Oil, Cheddar and 1/4 cup Parmesan in a food processor. Blend until sauce is smooth or lightly chunky. Season to taste with salt and pepper.
Preheat oven to 400°F.
Once pasta is cooked, drain. Stir in sauce mixture and remaining cheese. Season with salt and pepper. Spoon pasta into one large dish or six individual oven-proof dishes. Sprinkle with crumb topping.
Bake pasta until topping is crisp, 15-20 minutes. Let stand five minutes. Grate on some extra cheese just prior to serving.