Description
Peanut stew mac and cheese combines a creamy cheese sauce with a rich peanut stew base. This dish brings together West African flavors and classic comfort food in one balanced recipe.
Ingredients
For the peanut stew base
1 red bell pepper, chopped
1 large tomato, chopped
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 half cup smooth unsweetened peanut butter
1 and a half cups chicken or vegetable stock
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and pepper to taste
For the mac and cheese
12 ounces elbow macaroni or cavatappi
3 tablespoons butter
3 tablespoons flour
3 cups whole milk
2 cups shredded sharp cheddar
1 cup mozzarella or gruyere
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and set aside.
Step 2: Make the Peanut Stew Base
Blend red bell pepper, tomato, onion, and garlic until smooth.
Heat oil in a pot over medium heat. Add tomato paste and fry for 2–3 minutes until deep red and fragrant.
Stir in the blended mixture and cook for 10–12 minutes until thick and reduced.
Add peanut butter and stock, stirring until smooth and creamy. Season with smoked paprika, thyme, salt, and pepper. Simmer for 5–7 minutes.
Step 3: Make the Cheese Sauce
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
Gradually whisk in milk until smooth. Cook until slightly thickened.
Reduce heat and stir in cheeses until melted and creamy.
Step 4: Combine Everything
Stir peanut stew base into the cheese sauce until fully combined.
Fold in cooked pasta and any add-ins. Taste and adjust seasoning.
Step 5: Optional Bake (Highly Recommended)
Transfer to a greased baking dish. Top with extra cheese.
Bake at 375°F (190°C) for 20–25 minutes until bubbly and lightly golden.
Notes
To Serve
- Let rest for 5 minutes, then serve warm. Finish with chili oil, fresh herbs, or crushed peanuts for texture.