The old classic macaroni gets a makeover in this Three Cheese Macaroni Stuffed Peppers version!
I’ve been in a pasta mega-mood lately. I’ve made it three times in the past four days, hence the qualification for mega-mood. I think it’s the cooler weather that does this. Is there a part of your brain that senses the weather changes and adjusts your food cravings accordingly? I took anatomy in college so I should probably know this, but a weather-food-a-thalamus isn’t really ringing any bells.
In know that old school mac n’ cheese is a tough act to beat but you know what’s better than one straight up macaroni and cheese? Three cheese macaroni. Stuffed inside a roasted bell pepper. Ohhhhyeahhhhh. Look at it – all stringy and gorgeous. Ah man, I seriously have a giant cheese crush.
When I married my husband he was very much a meat and potatoes guy. His taste has evolved a lot since I’ve been food blogging and making hundreds of new recipes, but I still occasionally get nervous when I fix something he probably wouldn’t have cared for a few years ago. Namely, vegetarian dishes. This macaroni does’n’t have a shred of meat – not even bacon – so like I said, I was a hair-bit nervous. But he loved it. Seriously, l.o.v.e.d. it! That’s when you know a dish is good. It doesn’t contain meat and your meat-loving spouse can’t get enough of it.
I’m convinced it’s the cheese trio. That’ll win anyone over.
Three Cheese Macaroni Stuffed Peppers
- 12 ounces dry elbow macaroni - (NOT instant mac n' cheese)
- 1 ¼ cups gruyere cheese - shredded
- 1 cup sharp cheddar cheese - shredded
- 1 cup white cheddar cheese - shredded, + ½ cup, divided
- 1 cup heavy cream - (or half & half, or other milk)
- 1 teaspoon salt - or to taste
- ½ teaspoon black pepper - or to taste
- 4 bell peppers - (your color of choice)
- chopped parlsey, to garnish
- Preheat oven to 400. Cook macaroni noodles according to package instructions, then drain.
- Add macaroni, cheeses (except for 1/2 cup white cheddar), heavy cream (or other milk) and stir over medium heat until cheeses are melted. Stir in salt and pepper.
- Chop the tops of the peppers off and scoop out the seeds. Fill pepper with cheesy macaroni. Top with remaining shredded white cheddar cheese. Bake for about 10-15 minutes until cheese is melted. Sprinkle with chopped parsley if desired, serve warm.
If I wanted to make this but use it as a freezer meal what would you suggest doing differently?
This looks fab. I’m wondering if you could sub quinoa for the elbow noodles (or do half/half elbow noodles/quinoa) to cut back the pasta carbs a bit? Thoughts? Not sure how quinoa would cook up in the cheese mixture..
Subbing quinoa should work great!!
Happy to report! I did 1/2 cup quinoa and 6 oz of elbow noodles, also added cubed cooked chicken to get some protein in there. Simply AMAZING dish!!! Love this one.
Okay it’s settled, I’m definitely going to have to try this with half quinoa because that sounds incredible! And my husband will be all. over. that chicken addition – he loves his meat!!
Looks amazing!! Is there any way to sub plain cream cheese for some of the cheese? Thanks!!
Hi Elaine, you could probably sub in some cream cheese – the flavor will be different but that’s not necessarily a bad thing!
Awesome cheesiness and can be adjusted to use With box mac n Cheese recipes