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In the world of comfort food, few dishes evoke the same level of nostalgia and satisfaction as mac and cheese. Its creamy texture and rich flavor have made it a staple in households across the globe. Now, imagine taking this beloved classic and elevating it to new heights by incorporating it into vibrant bell peppers. Golden Mac and Cheese-Stuffed Peppers are not only a feast for the eyes but also a delightful culinary experience that will please the whole family.

Golden Mac and Cheese-Stuffed Peppers

Experience the comforting deliciousness of Golden Mac and Cheese-Stuffed Peppers, where traditional mac and cheese meets vibrant bell peppers. This recipe transforms a classic favorite into a nutritious meal that delights the senses with a creamy filling and crispy pepper exterior. Perfect for family dinners, potlucks, or gatherings, these stuffed peppers are packed with vitamins and flavor. Discover how to make this colorful dish and elevate your comfort food game!
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Ingredients
  

4 large bell peppers (any color)

2 cups elbow macaroni

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Dijon mustard

Salt and pepper to taste

1/2 cup breadcrumbs (optional for topping)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Prep the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish and set aside.

    Cook the Pasta: In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

      Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until bubbly. Gradually whisk in the milk, continuing to stir until the mixture thickens—about 3-5 minutes.

        Add Cheese and Seasonings: Remove the saucepan from heat and stir in the cheddar cheese, mozzarella cheese, garlic powder, onion powder, Dijon mustard, salt, and pepper. Mix until the cheese is fully melted and the sauce is smooth.

          Combine Pasta and Sauce: In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Stir well to coat all the pasta evenly.

            Stuff the Peppers: Carefully spoon the mac and cheese mixture into each bell pepper, packing it slightly to ensure they’re filled. If you want a crispy topping, sprinkle breadcrumbs on top of each stuffed pepper.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the tops are golden and bubbly.

                Garnish and Serve: Once baked, remove the peppers from the oven and let them cool for a few minutes. Garnish with fresh chopped parsley before serving.

                  Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings