It's cold out, so it's nice after a long week to have something delicious and comforting, but just a little bit different. Putting Anaheim peppers in my macaroni and cheese added great color and flavor. You can serve this as a side dish, but in my house it was a full meal for two. Since I added vegetables to the macaroni and cheese, it's health food, right? 

3 tablespoons unsalted butter

1/2 cup finely chopped onion

2 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

2 cups milk

2 cups shredded sharp cheddar cheese (or Mexican blend if you're in the mood), divided

1 cup shredded mozzarella cheese, divided

2 cups elbow pasta, cooked and drained

4 Anaheim peppers, roasted, peeled, steemed, seeded and chopped

Preheat oven to 350 degrees.

Melt butter in medium saucepan over medium heat. Cook the onion in the butter for 5 minutes. Stir in the flour, salt and pepper. Slowl add the milk. Cook, stirring occasionally, 7 to 10 minutes.

Remove the milk mixture from the heat. Add 1 1/2 cups of cheddar and all the mozzarella to the pot and stir until the cheese is melted. Add the chopped peppers and pasta and mix well. Transfer to a greased 2-quart baking dish and top with remaining cheese. Bake 30 minutes, or untilt the cheese is bubbling and lightly browned.