Tomato and Cherry Pepper Mac and Cheese

Name: Tomato and Cherry Pepper Mac and Cheese
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 1 lb cooked macaroni pasta; 1 lb sweet Italian sausage, casings removed; 1 jar (16.25 oz) Mezzetta Family Recipes Marinara Sauce; 1/4 cup Mezzetta Hot Cherry Peppers, chopped; 1/4 cup Mezzetta Roasted Red Bell Peppers, chopped; 2 cups sharp cheddar cheese, shredded; 1 cup mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated; 2 cups whole milk; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1/2 teaspoon garlic powder; Salt and black pepper to taste; 1/4 cup breadcrumbs; 2 tablespoons fresh parsley, chopped

This tomato and cherry pepper mac and cheese combines cooked macaroni with browned Italian sausage, marinara sauce, hot cherry peppers, and roasted red peppers for a savory, spiced take on the comfort classic.

🌍Italian-American 🏷️Mac and cheese 🏷️Pasta 🏷️Italian sausage 🏷️Cherry peppers Marinara

🏷️

🏷️Cheese

Total

1h

Servings

8

Difficulty

Hard

Est. Cost

$28–$46

Recipe Source

View original recipe

From Mezzetta

Ingredients

1 lb cooked macaroni pasta
1 lb sweet Italian sausage, casings removed
1 jar (16.25 oz) Mezzetta Family Recipes Marinara Sauce
1/4 cup Mezzetta Hot Cherry Peppers, chopped
1/4 cup Mezzetta Roasted Red Bell Peppers, chopped
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 cups whole milk
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
Salt and black pepper to taste
1/4 cup breadcrumbs
2 tablespoons fresh parsley, chopped

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Instructions

1
Preheat oven to 375°F. Cook macaroni pasta according to package directions, drain and set aside.
2
In a large skillet, cook Italian sausage over medium-high heat, breaking it up with a spoon until browned and cooked through, about 8-10 minutes.
3
Add the marinara sauce, chopped cherry peppers, and roasted red bell peppers to the sausage. Simmer for 5 minutes, then remove from heat.
4
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux.
5
Gradually whisk in milk and cook, stirring constantly, until mixture thickens, about 3-4 minutes.
6
Remove from heat and stir in cheddar cheese, mozzarella cheese, and Parmesan cheese until melted and smooth. Season with garlic powder, salt, and pepper.
7
Add the cooked macaroni to the cheese sauce and stir to combine.
8
Fold in the sausage and pepper mixture until evenly distributed.
9
Transfer to a greased 9x13 inch baking dish and top with breadcrumbs.
10
Bake for 25-30 minutes until bubbly and golden on top.
11
Remove from oven and let cool for 5 minutes. Garnish with fresh parsley before serving.

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Tips & Notes

Pro tips

Brown the Italian sausage thoroughly and break it into small pieces for even distribution throughout the pasta.
Shred cheese fresh rather than using pre-shredded; it melts smoother and creates a creamier sauce.
Chop cherry peppers and roasted red peppers finely so their flavor distributes evenly without overwhelming any single bite.
Reserve 1/2 cup pasta water before draining; stir it into the cheese sauce if the mixture feels too thick before baking.

Substitutions

Sweet Italian sausage → Hot Italian sausage (increases spice level)
Sharp cheddar → Gruyère or aged provolone (shifts flavor profile, still melts well)
Mozzarella → Fontina (creamier, more pronounced flavor)
Whole milk → Half-and-half or heavy cream (richer, more decadent)