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When it comes to comfort food, few dishes evoke nostalgia quite like macaroni and cheese. This beloved classic, with its creamy, cheesy goodness, has been a staple in households for generations. But what if you could elevate this timeless dish into something even more delightful? Enter Golden Mac and Cheese-Stuffed Peppers—a unique and vibrant dish that combines the rich flavors of mac and cheese with the colorful presentation of stuffed bell peppers. This recipe not only transforms a classic into a visually stunning meal but also adds a healthy twist that makes it perfect for family dinners, gatherings, or meal prep.

Golden Mac and Cheese-Stuffed Peppers

Transform your comfort food game with Golden Mac and Cheese-Stuffed Peppers! This vibrant dish takes the classic macaroni and cheese to new heights by combining its creamy goodness with crunchy, colorful bell peppers. Each bite offers a perfect blend of textures and flavors, making it not only delicious but also a healthier option rich in vitamins. Ideal for family dinners or meal prep, this recipe allows for customizations and variations, ensuring everyone can enjoy this hearty delight. Dive into the step-by-step guide for preparation, baking, and presentation tips to impress your loved ones!
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Ingredients
  

4 large bell peppers (choose any vibrant 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 a crispy topping)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Prep the Peppers: Begin by preheating your oven to 375°F (190°C). While the oven warms up, take the bell peppers and slice off the tops, removing any seeds and inner membranes. Arrange the peppers upright in a sturdy baking dish and set aside.

    Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Once cooked, drain the pasta well and set it aside.

      Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat until foamy. Gradually add the flour, stirring continuously, and cook for about 1 minute until bubbly and lightly golden. Slowly whisk in the milk, stirring constantly until the mixture thickens, approximately 3-5 minutes.

        Add Cheese and Seasonings: Remove the saucepan from the heat. To the thickened mixture, add the shredded cheddar and mozzarella cheeses, garlic powder, onion powder, Dijon mustard, and a pinch of salt and pepper. Stir until the cheeses melt and the sauce is smooth and creamy.

          Combine Pasta and Sauce: In a large mixing bowl, combine the drained macaroni with the warm cheese sauce. Mix thoroughly to ensure all the pasta is coated evenly with the cheesy goodness.

            Stuff the Peppers: Using a spoon, carefully fill each prepared bell pepper with the mac and cheese mixture, gently pressing down to pack it slightly. If desired, sprinkle breadcrumbs evenly over the top of each filled pepper for an added crunch.

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

                Garnish and Serve: Once baked, carefully remove the dish from the oven and let the peppers cool for a few moments. Just before serving, sprinkle with freshly chopped parsley for a pop of color and flavor.

                  Prep Time, Total Time, Servings: 20 mins | 50 mins | Serves 4.

                    Presentation Tips: Serve the stuffed peppers on a colorful plate, optionally drizzling a little extra cheese sauce around them for an appealing look. Garnish with a sprig of parsley for a fresh touch. Enjoy!