Got to Be NC
Recipe by: Lisa Prince

Vegetarian PB & P Smokey Mac & Cheese

Domino Ireland took home the blue ribbon with his twist on Mac and Cheese creating a pea-nutty vegetarian delight for the NC Peanut Growers Association. We substituted white cheddar for the smoked cheddar when we made the recipe.

Servings: 8
Cook Time: Prep Time: 10 minutes; Total Time: 30 minutes
Meal Type: Side Dish
NC Ingredients: Peanuts, Dairy

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Ingredients

Pasta:
1
package Penne Rigato, Penne or Elbow pasta
2
Tbsp. Butter
Cheese Sauce:
1/2
cup creamy peanut butter
1
Tbsp. water
1/4
cup grated smoked Gouda
1/4
cup grated smoked cheddar
1/4
cup goat cheese, broken up
1/4
cup softened cream cheese
1/4
cup heavy cream
1/4
Pinch of salt
Topping:
1/2
cup shredded cheddar
1/2
cup finely chopped peanuts
1/2
cup Panko bread crumbs

Directions

Cook pasta as directed, set aside keeping warm.

Sauce: Soften the peanut butter in the microwave with a Tbsp. of water.

Combine the rest of the cheese sauce ingredients in a food processor, add peanut butter and blend until creamy.

Set aside.

Pre-heat the oven to 400 degrees.

Spread peanuts out on a cookie sheet and place in oven for 3 to 5 minutes or until slightly toasty. Don’t over heat.

Add butter to pasta and mix; be careful not to mash pasta.

Fold in the cheese sauce and cover completely.

Pour all of it into an 8 x 8 oven casserole dish; cover the top evenly with shredded cheddar, bread crumbs and peanuts.

Bake at 350 degrees for 20 minutes or until top starts to bubble and brown slightly.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.