Rich and cheesy mac and cheese stuffed peppers feature tender sweet peppers stuffed with creamy mac and cheese with lots of crispy breadcrumbs on top.
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Mac and cheese is getting a serious facelift today which I know is a crazy thing to say about something like mac and cheese but hear me out.
Stuffed peppers + mac = a mashup that belongs in like the mac and cheese world of fame or something.
These peppers really don’t have too much to them, folks! We start with my absolute favorite ultra-cheesy mac, pile it all in a sweet pepper, throw some buttery breadcrumbs on top, and it’s off to the races.
Literally because it’s going to be a race to see who can get to the last pepper. Not to brag, but I will always win.
These Stuffed Peppers Feature…
- A base of tender sweet peppers
- Rich and creamy mac and cheese made with gouda and cheddar
- Crispy herbed breadcrumbs baked on top
Making the Stuffed Peppers
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Peppers
- Cheddar cheese
- Gouda cheese
- Unsalted butter
- Garlic
- All-purpose flour
- 2% or skim milk
- Heavy whipping cream
- Elbow pasta
- Panko breadcrumbs
- Parsley
Choosing Your Peppers
This recipe works great with both sweet and green peppers, but I do recommend using a larger size whatever you choose. Feel free to use a mix of both kinds as well!
Tips for Perfect Stuffed Peppers
- Cut peppers in half – use a paring knife to gently carve out the core of each pepper half – you can leave the stem on the peppers for a decorative touch or remove it, totally your call!
- Make a roux for mac and cheese – a roux is equal parts butter and flour and it is the base to your sauce. Cook the roux over medium heat, whisking constantly until a light golden brown.
- Slowly drizzle in milk + cream – use a whisk to evenly incorporate the liquids into the roux to avoid lumps
- Cook sauce over medium heat – once the milk and cream have been added, cook the sauce over medium heat and stir often to avoid burning. The sauce is done when it’s bubbly and can coat the back of a spoon.
- Fold in cheese offheat – this will prevent the cheese from burning. Once the sauce is thickened, remove from heat and whisk in cheeses until melted.
- Save some cheese for baking on top – reserve half the cheese for topping peppers before baking.
- Cook pasta to al dente – be careful not to overcook your pasta during boiling as it will continue cooking a bit once added to the sauce.
- Bake peppers at 400F – 20-25 minutes is all it will take to brown the breadcrumbs and cook the peppers to a perfect tenderness.
Recipe Variations
Try these ideas for a different twist on these peppers.
- Make it spicy – add a minced jalapeno or serrano to the mac and cheese mixture for a spicy kick.
- Add veggies to mac and cheese – try adding sauteed spinach, mushrooms, sweet corn, or sun-dried tomatoes to the mac and cheese.
- Use another cheese – try mozzarella, sharp cheddar, gruyere, asiago, or Parmesan.
- Make it meaty – add browned sausage, bacon bits, cooked chicken, or turkey to mac and cheese.
Meal Prep Instructions
Follow these instructions for time-saving make ahead instructions.
- Prep the peppers – halved and cored peppers may be stored in refrigerator up to 4 days.
- Make the mac and cheese – this stores well in refrigerator up to 6 days.
- Assemble the peppers – follow recipe instructions through Step 6, then cover pan with plastic wrap and store in refrigerator up to 4 days. Remove pan from refrigerator 20 minutes before ready to bake and bake according to recipe instructions.
- Storing baked peppers – once the peppers are baked they can be stored in refrigerator up to 6 days.
I mean, c’mon, are these peppers even real life?? I love classic rice-stuffed peppers dearly but this mac and cheese is giving the original a serious run for its money.
Mac and cheese lovers, you’ve just met your new addiction and your life is about to be better for it.
More mac and cheese dinners you’ll love!
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Mac and Cheese Stuffed Peppers
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Ingredients
- 3 large sweet or green peppers, halved and cores removed
- 1-1/2 cups shredded mild cheddar cheese
- 1-1/2 cups shredded gouda cheese
- 2 tablespoons unsalted butter
- 2 medium cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup 2% or skim milk
- 1/4 cup heavy whipping cream
- 8 oz pasta (elbows, shells, penne, etc), cooked according to package instructions until al dente
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 1 tablespoon unsalted butter, melted
- 1 tablespoon minced fresh parsley
Instructions
- Preheat oven to 400F. Lightly grease a 9×13 baking dish and arrange pepper halves in a single layer in pan.
- In a medium bowl, combine both cheeses. Set aside.
- In a medium pot or Dutch oven over medium heat, melt 2 tablespoons butter. Add garlic and cook 1 minute until fragrant. Whisk in flour until smooth and let cook 2-3 minutes until golden brown. Slowly drizzle in milk and cream, whisking constantly until smooth and incorporated.
- Cook sauce over medium heat, stirring occasionally until sauce is bubbly and thickened. Remove from heat and add 1-1/2 cups cheese mixture, stirring until cheese is melted. Fold cooked pasta into sauce and season with salt and pepper to taste. Set aside for a moment.
- In a small bowl, combine breadcrumbs and remaining 1 tablespoon melted butter. Season breadcrumbs with salt and pepper to taste. Set aside for a moment.
- Divide mac and cheese mixture between pepper halves. Top with remaining 1-1/2 cups cheese and breadcrumb mixture.
- Bake peppers at 400F 20-25 minutes until peppers are tender and cheese is melted. Top with fresh parsley and serve warm. Enjoy!
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