Stuffed Hot Pepper Mac & Cheese Recipe
The same rich mixture as our regular mac & cheese but with our Stuffed Banana Peppers sliced and incorporated into it.
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Ingredients
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Pasta & Cheese Base
Stuffed Banana Peppers
Topping (optional)
Method
Pasta & Cheese Base
- 1
Cook pasta
Bring a large pot of salted water to a rolling boil. Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 8 minutes). Reserve 1/2 cup pasta cooking water, then drain and set pasta aside.
- 2
Make roux
In the same pot over medium heat, melt 3 tbs unsalted butter. Add 3 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbly and lightly golden (do not brown).
- 3
Add milk & seasonings
Slowly whisk in 2 cups whole milk, smoothing lumps as you go. Add 1 tsp salt, 1/2 tsp black pepper, 1 tsp dry mustard, and 1/2 tsp smoked paprika. Bring to a gentle simmer for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
- 4
Finish cheese sauce
Lower heat to low. Whisk in 2 oz softened cream cheese until smooth. Add 2 cups shredded sharp cheddar and 1 cup shredded fontina (or Monterey Jack) a handful at a time, stirring until melted and silky. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time to reach desired consistency.
- 5
Combine with pasta
Fold the drained pasta into the cheese sauce until evenly coated. Keep over very low heat while you prepare the pepper mixture.
Stuffed Banana Peppers
- 6
Prepare peppers
If using whole prepared stuffed banana peppers, slice each pepper into 1/4-inch rings. If peppers are in a marinade or have excess liquid, pat dry with paper towels so they don’t thin the cheese sauce.
- 7
Sauté aromatics with peppers
In a medium skillet, heat 1 tbs olive oil over medium heat. Add 1/2 cup finely diced onion and sauté 3–4 minutes until translucent. Stir in 1 tsp minced garlic and cook 30 seconds until fragrant. Add the sliced stuffed banana peppers and sauté for 2–3 minutes just to warm through and marry flavors (if the pepper filling contains cooked meat, this is just to heat; if filling is raw, ensure peppers are cooked through according to package instructions). Stir in 1 tbs chopped fresh parsley, then remove from heat.
- 8
Incorporate into mac & cheese
Fold the warmed stuffed pepper slices and any pan juices into the prepared mac & cheese, stirring gently to distribute evenly. Taste and adjust seasoning with additional salt and pepper if needed.
Topping & Bake (optional)
- 9
Prepare breadcrumb topping
If you want a crispy top, mix 1/2 cup panko, 2 tbs grated Parmesan, and 1 tbs melted butter in a small bowl until moistened.
- 10
Assemble and bake
Transfer the mac & cheese with peppers to a 1.5–2 quart baking dish. Sprinkle the breadcrumb mixture evenly over the top. Bake in a preheated 375°F (190°C) oven for 12–15 minutes until bubbling and golden on top. For extra browning, broil 1–2 minutes, watching carefully to avoid burning.
- 11
Serve
Let rest 5 minutes, then garnish with additional chopped parsley if desired. Serve warm.