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: 956kcal | Carbohydrates: 73g | Protein: 40g | Fat: 56g | Saturated Fat: 34g | Cholesterol: 186mg | Sodium: 1103mg | Potassium: 578mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5559IU | Vitamin C: 152mg | Calcium: 891mg | Iron: 2mg
