What’s better than stuffed peppers? Macaroni and Cheese Stuffed Peppers! An easy and ridiculously delicious meal or side dish any night.
One of my favorite things to do with leftovers is to stuff them into bell peppers and then bake them. Just about anything will work, from spaghetti to pulled pork, even leftover stir fried veggies especially if you have a bit of leftover fried rice to add with them.
One day last month I filled my peppers with the ultimate leftovers to create Macaroni and Cheese Stuffed Peppers. These were so good that I wanted to be able to make them on purpose, not only when I have leftover macaroni and cheese on hand.
Macaroni and Cheese Stuffed Peppers
I therefore came up with a quick and easy macaroni and cheese recipe that’s perfect for stuffing into peppers. What makes it especially perfect is that this mac ‘n’ cheese is really really moist. That’s a requirement for stuffing it into peppers because the macaroni can dry out a bit during the baking. The extra moisture in this macaroni and cheese results in creamy filling every time.
You can use leftover macaroni and cheese to stuff the peppers if you’ve got it. Just make sure it’s a really creamy recipe. If it’s a bit dry, add dribbles of warm milk to the pasta and stir before stuffing the peppers to ensure it doesn’t end up too dry after baking.
Do You Love Stuffed Peppers?
We love making stuffed peppers. To get all the basics, such as the different ways to cut the peppers and what to do if your peppers threaten to topple over, check out How to Make Stuffed Peppers.
Plus, check out Quick and Easy Cheddar and Chicken Stuffed Peppers and this tasty Buffalo Chicken Stuffed Peppers recipe. So good, so many options.
And now, here’s my Easy Macaroni and Cheese Stuffed Peppers Recipe:
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Macaroni and Cheese Stuffed Peppers
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Entrée
- Method: Baked
- Cuisine: American
DESCRIPTION
What’s better than stuffed peppers? Macaroni and Cheese Stuffed Peppers! An easy and ridiculously delicious meal or side dish any night.
Ingredients
- 1 lb. elbow macaroni noodles
- 6 bell peppers
- 8 oz. cream cheese (1/3 fat cream cheese works fine in here)
- 8 oz cheddar cheese, shredded
- 2 cups milk
- 1 tsp. dijon mustard
- 1/2 tsp. salt
- Pinch of cayenne pepper (optional)
- 6 tsp. panko bread crumbs
- Baking spray
Instructions
- Preheat oven to 450ºF.
- Cook the macaroni according to package directions. While it cooks, prep the peppers either by cutting them in half front stem through to bottom and then deseeding or by cutting off the stem end of the pepper and de-seeding (see explanations for both of these methods plus more stuffed pepper info like how to deal with unsteady tipping peppers over here). Arrange peppers cut-side-up on a large rimmed baking sheet.
- Make the macaroni and cheese sauce by measuring the cream cheese, cheddar cheese, and milk into a microwave-safe bowl. Cook in the microwave 1 minute at at time for 3-5 minutes, stirring after each interval until sauce is fairly smooth with no big cream cheese chunks. Whisk in the mustard, salt, and cayenne.
- Drain the macaroni noodles well and then combine them with the sauce. Let sauce sit on noodles for 5-10 minutes. Stir well and then fill peppers with macaroni and cheese.
- Top each pepper with some of the panko crumbs and then spray tops lightly with baking spray. Bake until breadcrumbs are browned and peppers are desired tenderness, 20-25 minutes.*
Notes
You can use leftover macaroni and cheese to stuff peppers. Just make sure it’s a really creamy recipe. If it’s a bit dry, add dribbles of warm milk to the pasta and stir before stuffing the peppers.
*If you like your peppers very soft, bake them for 40 minutes at 350ºF instead of 20-25 minutes at 450ºF.
Ed says
these were really good but how did you get a LB of pasta in peppers?
Christine Pittman says
Ed, I’m glad you liked them. You know, I made this recipe so long ago it’s time that I do a retest. I’m guessing that either I used whole wheat pasta, which doesn’t cook up as large, or I had leftover mac ‘n’ cheese (which I should have made note of in the recipe). I’ll give it a try soon and post the results here. Thanks for the question!
Luke says
Not a bad dish! Made this, but used Faralle pasta instead of macaroni. Very tasty; tho a bit sweet for my taste, next time i will use 1/2 cream cheese and 1/2 Velveeta. But excellent dish!
Christine Pittman says
Luke, Thanks for letting me know. Glad you liked it!
Anne says
I love this idea! I’ve put peppers into my mac & cheese, but I’ve never put mac & cheese into my peppers. What a great twist on stuffed peppers! Thanks.
Erin @ The Spiffy Cookie says
Oh my goodness I must have these!
Erin @ Dinners, Dishes and Desserts says
What a great idea to put them in peppers, must add great flavor!
Kim Beaulieu says
Stuffed peppers=good,
Mac n cheese=good,
Mac n cheese stuffed peppers= marry me and let’s run away together. Bring this.
[email protected] says
What a great idea for the stuffed peppers!
★★★★★
Ashley @ Big Flavors from a Tiny Kitchen says
Oh my heavens! This looks phenomenal! I haven’t had the best of luck with “traditional” stuffed peppers in the past, but THIS one looks like it’s right up my alley. Brilliant idea!
Lori @ RecipeGirl says
Terrific recipe! I once did a Mac and Cheese Stuffed Zucchini and Tomatoes. It’s a great idea to incorporate veggies, isn’t it?
Becca @ Amuse Your Bouche says
What a cool idea! Bet the juicy peppers keep it all nice and moist. Yum!
JulieD says
Gosh, this looks amazing and is pretty much genius, Christine!
Sarah - Daisy at Home says
Oh yum! Love the addition of cream cheese to make it extra creamy!
Christine Pittman says
Thanks Sarah! It is super-creamy. And the cream cheese means that you don’t have to make a roux sauce so it’s super-simple too.
Katie says
Ummm stop the presses. My two favorite things in one. And I love the idea of mixing cream cheese with cheddar cheese and milk. Ultra creamy!!!
Christine Pittman says
Thanks Katie! It is really creamy. And the cream cheese/microwave deal means that you don’t have to make a roux sauce, always my least favorite part of making mac.
cheri says
great idea, very clever. will be making soon. thanks!
Christine Pittman says
Thanks Cheri! If you make them, do let me know what you think.
Ali | Gimme Some Oven says
I love stuffed peppers! Such a great idea, and beautiful presentation!
Christine Pittman says
Thanks Ali! I’m loving all the mac n cheese love out there today. Your recipe is gorgeous, as always!
Becca from It's Yummi! says
You knocked it out of the ballpark, Chris! This recipe may very well become my Kryptonite! YUM!
★★★★★
Christine Pittman says
Aw, thanks Bec. I’m pretty proud of it. Getting the mac n cheese really creamy was the key. My first tries were a bit dry from the cooking time.
Nutmeg Nanny says
Oh my goodness! I cannot believe you stuffed a pepper with mac and cheese! That is crazy genius! Thank you so much for joining in on the fun, you’re the best!
Christine Pittman says
Brandy, Thanks for including me in #maccheesemania. It’s been wonderful seeing everyone’s recipes and all gooey cheesy excitement. And your pulled pork mac is incredible-looking. Can’t wait to try it out!
Rachel Cooks says
This is SO genius! We love stuffed peppers! Can’t wait to try these. Thanks for participating in mac and cheese mania!
Christine Pittman says
Thanks for including me, Rachel. I love mac ‘n’ cheese so today has been awesome. Your Panera recipe made me drool. It looks soooo creamy!