WOULD YOU EAT THESE MAC ‘N’ CHEESE STUFFED PEPPERS Take your comfort food game to the next level with these Mac ‘N’ Cheese Stuffed Peppers! Creamy, cheesy macaroni is stuffed inside sweet bell peppers, then baked to perfection for a deliciously satisfying meal.
Ingredients:
4 large bell peppers (any color), tops cut off and seeds removed
8 oz elbow macaroni
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups milk
2 cups sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1/4 cup breadcrumbs (optional for a crunchy topping)
Fresh parsley, chopped (optional for garnish)
Instructions:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish that will hold your bell peppers upright.
Cook the Macaroni:
Cook the elbow macaroni according to the package instructions. Drain and set aside.
Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
Gradually whisk in the milk, stirring constantly until the sauce thickens, about 5 minutes.
Remove from heat and stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper until smooth and creamy.
Stuff the Peppers:
Gently fold the cooked macaroni into the cheese sauce until fully coated. Spoon the mac ‘n’ cheese mixture into each hollowed-out bell pepper, filling them generously.
If using breadcrumbs, sprinkle them over the top of each stuffed pepper for an added crunch.
Bake:
Place the stuffed peppers in the prepared baking dish. Cover with foil and bake for 25-30 minutes, or until the peppers are tender.
For a golden, bubbly top, remove the foil and broil the peppers for an additional 2-3 minutes.
Serve:
Garnish with fresh parsley if desired, and serve these delicious Mac ‘N’ Cheese Stuffed Peppers hot.
Enjoy this comforting and creative twist on mac ‘n’ cheese!
