Tender peppers loaded with cheesy macaroni, topped with crispy breadcrumbs, baked to a golden, satisfying finish.
# Components:
→ Peppers
01 - 4 large bell peppers, tops removed and seeds deveined
→ Macaroni and Cheese Base
02 - 7 ounces elbow macaroni
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 1/2 cups whole milk
06 - 1 1/2 cups shredded sharp cheddar cheese
07 - 1/2 cup shredded mozzarella cheese
08 - 1/2 teaspoon Dijon mustard
09 - 1/4 teaspoon paprika
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Topping
12 - 1/4 cup panko breadcrumbs
13 - 1 tablespoon melted butter
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon chopped fresh parsley (optional)
# Directions:
01 - Set oven to 375°F (190°C). Lightly grease a baking dish suitable for upright peppers.
02 - Boil salted water in a large pot. Cook macaroni until al dente, approximately 7-8 minutes. Drain and set aside.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in milk to prevent lumps. Continue cooking and stirring until the sauce achieves a thickened consistency, about 3-4 minutes.
05 - Remove the saucepan from heat. Stir in cheddar, mozzarella, Dijon mustard, paprika, salt, and pepper until the cheese is fully melted and the sauce is smooth.
06 - Add the cooked macaroni to the cheese sauce and mix thoroughly to ensure even coating.
07 - Arrange the prepared bell peppers upright in the prepared baking dish. Fill each pepper generously with the macaroni and cheese mixture.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Distribute this mixture evenly over the stuffed peppers.
09 - Cover the baking dish loosely with foil and bake for 25 minutes. Then, remove the foil and continue baking for an additional 10 minutes, or until the tops are golden brown and the peppers are tender.
10 - If desired, garnish with chopped fresh parsley. Serve hot.
