Want to celebrate Halloween without all that sugar. This savory recipe makes it easy! In this video, I show you how to make macaroni and cheese stuffed bell peppers that are both festive and tasty.
1 pound macaroni pasta 1⁄4 cup unsalted butter 1⁄4 cup flour 1⁄2 teaspoon sea salt 2 cups milk 1 pound shredded cheddar cheese, extra for topping 4 orange bell peppers
Preheat oven to 400 degrees F.
Bring water to a boil and then properly salt it. Cook pasta per package instructions.
Melt butter over a medium-low heat.
Sift in flour and mix to thoroughly combine. Add sea salt and slowly work in milk. Turn heat up to medium-high and bring to a simmer. Cook for 2 minutes over a low simmer, reducing heat as needed. The mixture will thicken. You need to cook the flour to prevent the sauce from tasting doughy.
Turn off heat and when mixture stops bubbling, start adding in cheese.
Add a handful of the cheese at a time, mix in until fully melted, then add more. You can leave the pan on the burner to assist with melting the cheese. Be careful not to burn. If you overcook it, the sauce will break. Do this until all of the cheese is incorporated.
Using a slotted spoon, scoop out cooked pasta, shaking off all excess water. Transfer to cheese mixture and mix to fully coat. Do not strain or rinse the pasta. Do until all pasta is mixed into the cheese mixture.
Cut jack o lantern shapes into the peppers.
Slice the tops of the peppers off and scoop out the seeds. Fill pepper with cheesy macaroni. Top with remaining shredded cheese. Replace tops.
Bake for about 10-15 minutes until cheese is melted and the peppers have roasted and softened. Remove and serve. Enjoy!
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.