Mac and Cheese Stuffed Peppers (Printable Page)
# What You Need:
→ Bell Peppers
01 -
4 large bell peppers, any color, tops cut off and seeds removed
→ Mac and Cheese
02 -
200 g (7 oz) elbow macaroni
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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1 1/2 cups (360 ml) whole milk
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1 cup (115 g) shredded sharp cheddar cheese
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1/2 cup (60 g) shredded mozzarella cheese
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1/4 tsp ground black pepper
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1/4 tsp salt
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1/4 tsp paprika, optional
→ Topping
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1/2 cup (30 g) breadcrumbs, preferably panko
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1 tbsp melted butter
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2 tbsp grated Parmesan cheese, optional
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1 tbsp chopped fresh parsley, optional for garnish
# How to Make It:
01 -
Preheat the oven to 190°C (375°F).
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Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until just al dente. Drain and set aside.
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Arrange the hollowed bell peppers upright in a baking dish. Lightly brush or spray the outsides with oil.
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In a medium saucepan, melt 2 tbsp butter over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute. Gradually whisk in the milk; cook, stirring, until thickened, about 3–4 minutes.
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Remove the sauce from heat and stir in cheddar, mozzarella, salt, pepper, and paprika until smooth.
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Add the drained macaroni to the cheese sauce and mix well.
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Spoon the mac and cheese into each bell pepper, filling to the top.
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In a small bowl, combine breadcrumbs, melted butter, and Parmesan. Sprinkle evenly over the stuffed peppers.
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Cover the baking dish loosely with foil and bake for 30 minutes. Remove foil and bake an additional 5 minutes, or until the breadcrumbs are golden and peppers are tender.
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Garnish with chopped parsley before serving, if desired.
# Helpful Tips:
01 -
Try using different cheese blends for unique flavors—Gruyère or Monterey Jack work well.
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For extra protein, stir in cooked bacon or diced ham.
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Serve with a fresh green salad for a balanced meal.