On another web site, JavaJoe posted this variation on Steven Raichle's recipe. I copied it for my use. The photographs are also JavaJoe's.

This is our favorite mac and cheese recipe.

2 Red bell peppers
2 Poblano peppers
4 jalapeno peppers
1 Large red onion
2 Cups corn (one ear or more)
1 Tablespoon crushed garlic
4 Pats butter
3 Cups half and half
2 Cups (uncooked) elbow macaroni
3 Cups Kraft Velveeta cheese

1. Cook the macaroni per the manufactures instructions (7 or 8 minutes)

2. Lightly oil the vegetables and flash sear them

3. Remove seeds and veins from the peppers
4. Dice the seared vegetables

5. Mix vegetables, garlic, 2 pats of butter, half and half, cooked macaroni and cheese in a large oiled cast iron skillet on the stove

6. Simmer until smooth

7. Sprinkle breadcrumbs until the top is covered to make a crust

8. Drizzle with 2 pats of melted butter
9. Cook in cast iron skillet at 450°F for 45 to 60 minutes (or your preferred temperature and time)


You can improve on this recipe by replacing the Velveeta with your own smoked gouda cheese sauce. Search on the thread title Melting Salts for Melting Hard Cheese for instructions.