Modes

Ingredients

Roasted Peppers

• 1 red bell pepper
• 1 Anaheim or poblano pepper

Pasta

• 3 quarts water
• 2 Tablespoons kosher salt
• 1 pound dried cavatappi pasta
• 2 Tablespoons extra-virgin olive oil

Sauce

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 2 teaspoons Kosher salt
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 4–6 dashes hot sauce
• 2 cups Gruyère cheese, grated

Bread Crumb Topping

• 1/2 cup bread crumbs
• 1 teaspoon extra-virgin olive oil
• 1/8 teaspoon garlic powder
• 1/8 teaspoon black pepper

Casserole

• 4 cups pepper jack cheese, grated
• 1/4 cup pickled jalapeños, sliced (optional)

Instructions

Preheat the Oven

Set your Wolf Oven to 350°F on Convection Mode.

Roast the Peppers

Place a roasting rack or baking rack over a gas burner. Turn the burner heat to high.

Use tongs to place the peppers onto the rack. Char each side of the peppers completely, rotating them as needed.

Once charred, place the peppers in a small bowl and cover with plastic wrap to steam. Set aside for at least 15 minutes.

If you don't have a gas burner to char the peppers, use the hottest broil setting in your oven. Place the peppers on an aluminum-lined roasting or sheet pan and position them on the second-highest rack. Turn the peppers periodically until the exterior is completely charred.

Cook the Pasta

In a large pot, bring 3–4 quarts of water to a boil. Add the salt, then the pasta. Stir well to prevent clumping.

Cook the pasta to the lower end of the recommended time on the package or until al dente.

Drain the pasta and rinse under cold water. Allow it to drain for a few minutes, then place the noodles in a large mixing bowl and toss with the extra-virgin olive oil. Set aside.

Prepare the Sauce

In a medium-sized saucepan, melt the butter over medium heat. Once melted, whisk in the flour, breaking up any clumps, and cook for 1 minute.

Increase the heat to medium-high and gradually stream in the milk while whisking continuously. Continue stirring until the sauce reaches a light boil and thickens.

Remove from heat and add the seasonings and Gruyère cheese, whisking until smooth. Set aside to cool at room temperature.

Peel and Dice the Peppers

Remove the charred peppers from the bowl and place on a cutting board. Using a knife, scrape off the blackened skin.

Cut open each pepper and remove the seeds. Discard the charred skin and seeds, then dice the peppers into 1/2-inch cubes. Set aside.

Prepare the Bread Crumb Topping

In a small bowl, mix together the bread crumbs, olive oil, garlic powder, and black pepper. Set aside.

Assemble the Casserole

In the large mixing bowl with the pasta, add the sauce, diced peppers, and grated pepper jack cheese. Stir and fold in all the ingredients with a rubber spatula or spoon.

Spoon the pasta mixture into a 9x13-inch pan, spreading it evenly. Optionally, place slices of pickled jalapeños on top.

Sprinkle the bread crumb mixture evenly over the noodles, then cover with aluminum foil.

Bake the Casserole

Bake for 35–45 minutes, or until the center is hot and bubbly.

Remove the foil and bake for an additional 5 minutes, or until the bread crumbs are lightly toasted.

Rest and Serve

Remove the casserole from the Wolf Oven and let it rest for 10 minutes before serving.