Loaded Mac and Cheese Stuffed Peppers

• 4 large bell peppers
• 8 oz elbow macaroni
• 2 cups shredded cheddar cheese
• 1/2 cup shredded Parmesan cheese
• 2 cups milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 slices cooked bacon, crumbled
• 2 green onions, chopped
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F. Cut the tops off the bell peppers and remove seeds and membranes.
2. 2 Cook macaroni according to package instructions; drain and set aside.
3. 3 In a saucepan, melt butter over medium heat. Whisk in flour, salt, and pepper to form a roux.
4. 4 Gradually add milk, whisking constantly until sauce thickens.
5. 5 Remove from heat and stir in cheddar and Parmesan until melted.
6. 6 Combine cooked macaroni with cheese sauce. Stir in crumbled bacon and half the green onions.
7. 7 Stuff the mixture into each pepper half. Top with breadcrumbs.
8. 8 Place stuffed peppers in a baking dish and bake for 30-35 minutes, until peppers are tender and tops are golden.
9. 9 Garnish with remaining green onions before serving.

Equipment

• Baking dish
• Oven

Variations

• Add sautéed mushrooms or roasted tomatoes for extra flavor.

Substitutions

• Use gluten-free breadcrumbs for a gluten-free option.
• Substitute almond milk for a dairy-free version.

Pairings

• Pairs well with a crisp Chardonnay or a hoppy IPA.

Nutrition

Tips

• For extra cheesiness, mix in a handful of mozzarella with the cheddar and Parmesan.
• To make ahead, stuff the peppers and refrigerate for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of garlic bread or a simple green salad.

FAQ