Rinse in cold water eight (8) large Red Bell Peppers Cut each peppers into eight (8) pieces each and
remove the seeds and stems and bottom leaves Place raw Red Bell Pepper slices into a large, tall
serving bowl
Cheese Sauce
Do not let this boil
In a metal pot on low heat melt twelve (12) tsp of Kate's Butter from Maine into a roux Add two thirds
(2/3) of a cup of Sour Cream or Greek yogurty
Stir continuously
Add a tsp of pink salt, a tbsp of black pepper, and dash of Cayenne pepper powder and garlic powder
Add in six (6) cups of whole milk and two eggs Stir in one third (1/3) cup of grated Parmesan
cheese Add two (2) cups of grated Sharp Cheddar cheese Add one third (1/3) cup of grated
Muenster cheese Whisk until smooth and remove from heat
Cooking the Macaroni
Bring a large pot of filtered water to a boil Add a few pinches of salt Pour in 32 oz of elbow
macaroni and simmer until the macaroni is soft Remove from heat and strain out the macaroni with a
collider
Preparing The Dish
Pour the strained macaroni into the serving bowl with the raw peppers and stir vigorously
Let sit for two (2) minutes with the peppers covered by the macaroni in order to blanche the peppers Pour
in the cheese source and lightly stir Garnish with parsley
