Let Me Tell You About Mac and Cheese Stuffed Peppers (And That One Time…)

Alright, listen, I've been making some version of these mac and cheese stuffed peppers ever since my little sister tried to "improve" my classic mac by mixing in leftover veggies, which—surprisingly—worked. (Don't tell her I said that.) Anyway, somewhere along the way, I thought: why not just stuff the whole thing in a pepper and call it dinner? It’s become a bit of a staple, especially when I’m in a comfort food kind of mood or it's chilly outside. Funny thing, I once tried to make them for a potluck but forgot to bring a serving spoon, so we ended up eating them with my friend’s random salad tongs. Classy, I know. But honestly, they’re tasty enough that no one seemed to care.

Why You’ll Love These (Promise, Even Kids Eat ‘Em!)

I make this when everyone in the house is whiny about what’s for dinner. My family goes crazy for the melty cheese and the fact that you get to eat your mac and cheese out of a bowl you can literally bite into. (Okay, my youngest still tries to eat around the pepper, but hey, more veggies for me.) Also, it’s handy when I’m low on time because you can prep everything ahead, or if I’m feeling lazy, I’ll just use boxed mac—no shame. Plus, it's the only way I can sneak in extra veg without hearing complaints. Getting the peppers to not tip over, though? That’s always a tiny struggle.

Here’s What You’ll Need (With Some Substitutions)

4 large bell peppers (any color—I grab whatever’s on sale, but green ones are kind of bitter. Red’s my jam.)
2 cups cooked macaroni (elbows, shells, or you know, whatever’s in the cupboard)
1 ½ cups shredded cheddar (sharp is best, but I’ve used Colby Jack when that’s all I had. My gran swore by Kraft, but honestly, store brand works too.)
¾ cup milk (whole is best, but I've used oat milk in a pinch. Didn’t notice much difference!)
2 tablespoon butter
2 tablespoon flour (or skip if you’re using boxed mac and cheese)
½ teaspoon mustard powder (optional, but I like the tang)
Salt and pepper to taste
Paprika for sprinkling on top (not essential, but it makes it pretty)
Optional: ¼ cup cooked bacon bits or ham, a handful of frozen peas or broccoli (I just toss ‘em in straight from the freezer sometimes)

How To Make Mac and Cheese Stuffed Peppers (It’s Simpler Than It Sounds)

First, preheat your oven to 375°F (190°C). Grab a baking dish that’ll fit all your peppers without them playing dominoes. If you don’t have a deep one, just wedge them together. They'll support each other—a team effort!
Slice the tops off the peppers and scoop out the seeds. I usually eat a few of the scraps while I’m doing this, but you can save them for salad or something. If the peppers don’t stand up straight, just shave a sliver off the bottom. Don’t go wild or you'll end up with a leak.
Bring a big pot of water to a boil (I use my old Dutch oven, but any pot will do), and parboil the peppers for about 5 minutes. They should look a little softer but still hold it together. Drain and set aside to cool—honestly, I’ve skipped this step when in a hurry, but the peppers stay a bit crunchier, which isn’t always a bad thing.
Meanwhile, cook your pasta according to package directions. Drain it and set aside. This is where I sneak a bite or two, just to make sure it’s not overcooked (it’s quality control, right?).
For the cheese sauce, melt butter in a saucepan over medium heat; whisk in the flour and cook for about a minute, just until it smells a little nutty. Slowly pour in the milk, whisking constantly (I once dumped it all in at once and regretted it—lumpy city). Cook until it thickens up, about 3–4 minutes. Stir in the shredded cheese, mustard powder, salt, and pepper. When it’s all gooey and lovely, mix in your cooked macaroni.
Spoon the mac and cheese into each pepper—pack it in gently, but not so much it explodes. Top with a little more cheese and a sprinkle of paprika if you’re feeling fancy.
Bake uncovered for 20–25 minutes, or until the tops are nice and golden and you see a bit of bubbling happening. If you want a crispier top, broil for another 2 minutes (just keep an eye on it, or you’ll end up with burnt cheese, speaking from experience).
Let them cool for a few minutes before serving, because, trust me, that cheese is like lava right out of the oven.

Some Notes From My Kitchen Fails (And Wins)

If your cheese sauce looks weird or grainy, it’s probably because the heat was too high. Actually, I find it works better if you keep the heat low and be a little patient (even though I’m usually starving).
Sometimes my peppers collapse if they’re too skinny—chunkier ones hold up better.
If you forget to parboil the peppers, they’ll be firmer. Some folks prefer that, honestly.
And oh, if you add too much milk to the sauce, just toss in a little extra cheese (or even a spoonful of cream cheese if you have it—works a treat).

Variations I’ve Tried (Some Good, One Not So Much)

I’ve mixed in cooked chicken or leftover pulled pork for a bit of protein—nice for using up fridge odds and ends.
Once, on a dare, I did a spicy version with pepper Jack and jalapeños. Delicious, but wow, a bit much for the kids.
Tried stuffing poblano peppers instead of bell peppers… didn’t work as well. They fell apart and made a mess. Lesson learned!

What If You Don’t Have All the Fancy Equipment?

I usually use a 9x13 baking dish, but honestly, I’ve shoved them into pie pans and even a roasting tray. No saucepan? Microwave your cheese sauce in bursts, just stir like mad. And for the cheese grater, I’ve used a knife to chop the cheese super fine in a pinch (it’s not pretty, but it works).

How To Store Leftovers (If There Are Any)

Leftovers go in an airtight container in the fridge. They’ll keep for up to 3 days, though honestly, in my house it never lasts more than a day! I think it tastes even better the next day, once the flavors have had a chance to hang out.

How I Like To Serve These (And That Weird Family Rule)

I usually serve mac and cheese stuffed peppers with a side salad—keeps the guilt at bay, you know? Or sometimes just with a bunch of grapes. My uncle insists they have to be eaten on a blue plate, but I’m pretty sure that’s just him being weird.

Pro Tips Learned the Hard Way

I once tried rushing the cheese sauce by cranking up the heat—never again. It split, and I had to start over. Just take your time, it’s worth it.
Don’t overfill the peppers, or you’ll spend ages cleaning burnt mac from your oven. (Ask me how I know.)

Your Questions Answered (For Real!)

Can I make these ahead? Totally! Just stuff the peppers, cover, and stick in the fridge. Bake when you’re ready (maybe add a few extra minutes if cold).
What if I want to make this gluten-free? Use gluten-free pasta and skip the flour or swap for cornstarch. Easy as pie!
Can I freeze them? Eh, I’ve done it, but the peppers get mushier. If you don’t mind that, go for it. Reheat straight from frozen, just give them extra time.
Which cheese works best? I love sharp cheddar, but honestly, any good melting cheese is fine. I found some great info on Serious Eats about mac and cheese cheeses, if you’re a cheese nerd like me.
Where can I get good peppers? Farmers’ markets are awesome if you have one nearby, or even those vegetable delivery boxes. I like Misfits Market for ideas and quirky produce.

So, there you go. Mac and cheese stuffed peppers: not fancy, but definitely a crowd pleaser. And if you come up with a fun twist, let me know—I’m always up for a kitchen experiment (unless it involves raisins, don't ask).

Mac and Cheese Stuffed Peppers: My Favorite Cozy Comfort Food

Let Me Tell You About Mac and Cheese Stuffed Peppers (And That One Time…)

Why You’ll Love These (Promise, Even Kids Eat ‘Em!)

Here’s What You’ll Need (With Some Substitutions)

How To Make Mac and Cheese Stuffed Peppers (It’s Simpler Than It Sounds)

Some Notes From My Kitchen Fails (And Wins)

Variations I’ve Tried (Some Good, One Not So Much)

What If You Don’t Have All the Fancy Equipment?

How To Store Leftovers (If There Are Any)

How I Like To Serve These (And That Weird Family Rule)

Pro Tips Learned the Hard Way

Your Questions Answered (For Real!)

Mac and Cheese Stuffed Peppers

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Approximate Information for One Serving

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