Italian Mac-and-Cheese Stuffed Peppers

Sweet red peppers stuffed with the tasty combination of Wisconsin Cheddar and mozzarella cheeses coating sweet Italian sausage and seasoned with basil and garlic.

Photo by Zopmama
Adapted from google.com

PREP TIME

20

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

Adapted from google.com

Ingredients

  • 12 12

    12 oz elbow macaroni

  • 3/4 3/4

    3/4 cup unsalted butter

  • 3/4 3/4 1 1 1/2

    Tbsp., 1 1/2 tsp. all-purpose flour

  • 4 1/2 4 1/2

    1/2 cups milk

  • 4 1/2 4 1/2

    1/2 cups sharp cheddar, shredded

  • 3/4 3/4

    3/4 tsp. Italian seasonings

  • 4 4

    4 links Italian sausage, grilled halved and sliced

  • 1 1/2 1 1/2

    1/2 tsp. kosher salt

  • 1/4 1/4

    1/4 tsp. fresh ground pepper

  • 6 6

    6 red peppers

  • 3 3

    3 Tbsp. basil, thinly sliced

Directions

Preheat oven to 350 F. In a large pot of boiling water, cook macaroni according to package directions for al dente. Drain and set aside. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 3-4 minutes. Gradually whisk in milk and cook 5-6 minutes, add seasonings, cook until thick and smooth. Remove from heat and stir in cheese and sausage. Cut off tops of peppers, remove ribs and seeds. Place in a large baking dish and spoon macaroni mixture into each pepper. Pour 1/2 inch of water in dish. Bake 40-45 minutes. Let stand 5 minutes. Garnish with basil.

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