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When it comes to comfort food, few dishes evoke the same warmth and nostalgia as mac and cheese. This beloved classic, with its creamy cheese sauce and tender pasta, has been a staple in homes for generations. However, the humble mac and cheese can be elevated to new culinary heights when combined with the vibrant and nutritious bell pepper. Golden Mac and Cheese-Stuffed Peppers is a dish that not only tantalizes the taste buds but also presents an eye-catching feast for the eyes, making it a standout choice for family dinners, potlucks, or any occasion where comfort food is desired.

Golden Mac and Cheese-Stuffed Peppers

Discover the ultimate comfort food with Golden Mac and Cheese-Stuffed Peppers! This delightful dish combines creamy, cheesy macaroni with the vibrant sweetness of bell peppers for a meal that's both satisfying and healthier. Perfect for family dinners or potlucks, each pepper is packed with flavor, nutrients, and a beautiful presentation. Elevate your mac and cheese experience by trying this creative twist that will leave everyone asking for more!
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Ingredients
  

4 large bell peppers (choose your favorite colors)

2 cups elbow macaroni

4 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk

2 teaspoons Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (add for extra heat)

2 cups sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

Salt and pepper to taste

1/2 cup panko breadcrumbs

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Prepare a baking dish by lining it with parchment paper or lightly greasing it with cooking spray.

    Prepare the Bell Peppers: Rinse the bell peppers thoroughly. Slice off the tops and carefully remove the seeds and membranes. Stand the peppers upright in the prepared baking dish.

      Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the macaroni well and set it aside.

        Make the Cheese Sauce: In a medium-sized saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux (it should become slightly bubbly but not browned). Gradually whisk in the whole milk, ensuring no lumps form.

          Season the Sauce: Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, and cayenne pepper (if desired). Continue cooking the mixture, whisking often, until it thickens (approximately 5-7 minutes).

            Add the Cheese: Take the saucepan off the heat and stir in the shredded sharp cheddar and Gruyère cheeses until they melt completely, resulting in a smooth cheese sauce. Season the sauce with salt and pepper to taste.

              Combine Pasta and Cheese Sauce: In a large mixing bowl, add the cooked macaroni and pour the cheese sauce over it. Fold gently until all the pasta is well-coated in the creamy cheese sauce.

                Stuff the Peppers: Carefully fill each bell pepper with the mac and cheese mixture, pressing down gently to pack them tightly.

                  Prepare the Topping: In a small bowl, combine the panko breadcrumbs with the olive oil. Mix until the breadcrumbs are evenly coated, then sprinkle this mixture generously over the stuffed peppers for a delicious crunchy topping.

                    Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, remove the foil and bake for an additional 10-15 minutes until the tops are golden brown and crispy.

                      Garnish and Serve: Once the peppers are done, take them out of the oven and allow them to cool for a few minutes. Finish by garnishing with freshly chopped parsley before serving.

                        Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings

                          - Presentation Tips: Serve the stuffed peppers on a vibrant platter, drizzled with a little extra olive oil and garnished with fresh parsley for an inviting touch.