Three Cheese Macaroni Stuffed Peppers
The old classic macaroni gets a makeover in this three-cheese version!
Servings:4 servings
Ingredients
- 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
Instructions
- 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.
Notes
Make it spicy by adding chopped pickled jalapenos or a pinch of red pepper flakes.
Add protein by adding browned ground Italian sausage.
Nutrition
Calories: 956 kcal, Carbohydrates: 73 g, Protein: 40 g, Fat: 56 g, Saturated Fat: 34 g, Cholesterol: 186 mg, Sodium: 1103 mg, Potassium: 578 mg, Fiber: 5 g, Sugar: 8 g, Vitamin A: 5559 IU, Vitamin C: 152 mg, Calcium: 891 mg, Iron: 2 mg