Italian Mac-and-Cheese Stuffed Peppers

By Zopmama

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

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

Preparation

Step 1

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.