For a fun and colorful twist on mac and cheese, try stuffing it into bell peppers. The tender, cheesy filling pairs perfectly with the sweet and savory roasted pepper.
Ingredients:
- 4 bell peppers, halved and seeded
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 4 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the elbow macaroni according to the package directions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly, until the mixture thickens and comes to a boil.
- Reduce the heat to low and stir in the shredded cheddar cheese, garlic powder, salt, and black pepper until the cheese is melted and the sauce is smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Spoon the mac and cheese mixture into the halved bell peppers.
- Place the stuffed peppers in a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 30-35 minutes or until the peppers are tender and the cheese is bubbly.
- Remove from the oven and let cool for a few minutes before serving.