As our conversation on Sunday made clear, Halloween is a time for fun, for kids and adults, so I always like to share something fun here. Like these Mummy Pizza Puffs, my Veggie Skeleton with Brain Dip, or Puff Pastry Rattlers.
When I saw this recipe for bell peppers stuffed with an easy Mac ’n Cheese, it went straight to the top of the list of this year’s options. Turns out to have been a great choice—they’re cute as can be, easy, and totally in keeping with the season.
The recipe calls for 6 bell peppers. We stuffed two, then loaded the rest of the mac ’n cheese in a pair of LeCreuset dishes I found at TJ Maxx a few years ago that are the perfect size for dinner for two and go from freezer oven with only a brief pause for thawing. We’ll broil them for a few minutes, maybe with a dusting of seasoned bread crumbs on top, to heat them up and get two more main dishes out of the recipe.
Trick or Treat!
Mac O’Lanterns
adapted from the Food Network website
6 medium orange bell peppers
8 ounces elbow macaroni
1 1/4 cups half-and-half
8 ounces cream cheese, at room temperature
1-1/2 cups mild Cheddar, shredded
salt and pepper, to taste
Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water.
Slice the tops off the peppers and reserve tops, with stems. Use a paring knife or sharp spoon to remove the seeds and membranes. When the water boils, slide in the peppers and tops and cook until just tender, 2 to 3 minutes. Remove with a pair of tongs and plunge into the ice bath. When the peppers are cool, remove from water and drain, then use a sharp knife to carve a jack-o-lantern face into one side of each pepper.
Meanwhile, bring the water back to a boil. Cook macaroni until al dente, about 6-7 minutes. Drain the pasta, reserving 1 cup of the pasta water.
Add the half-and-half to the pot and cook, stirring regularly, over medium heat until it reaches a simmer. Continue simmering until reduced to about 3/4 cup, about 10 minutes. Add the cream cheese and stir until melted. Stir in the Cheddar until melted.
Turn off the heat, add the pasta to the pot, and stir to combine. Add some of the reserved pasta water to thin the sauce if needed. Season with salt and pepper, to taste. Spoon the mixture into the peppers, cap each with a jaunty pepper top, and serve.
Serves 6.
Happy Halloween!
Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries, and the winner of Agatha Awards in three categories. Death al Dente, the first Food Lovers' Village Mystery, won Best First Novel in 2013, following her 2011 win in Best Nonfiction. Her first historical short story, "All God's Sparrows," won the 2018 Agatha Award for Best Short Story. Watch for her first standalone suspense novel, Bitterroot Lake (written as Alicia Beckman) in April 2021 from Crooked Lane Books.
A past president of Sisters in Crime and a current board member of Mystery Writers of America, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.
Swing by her website and subscribe to her seasonal newsletter, for a chat about the writing life, what she's working on, and what she's reading -- and a free short story. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.
What an adorable and tasty sounding dish! Thanks for the recipe.
ReplyDelete2clowns at arkansas dot net
My pleasure, Kay!
DeleteThose are great! I would probably try it without cooking the peppers. What do you think?
ReplyDeleteEdith, I love raw veggies, too, but for this recipe, I think the slightly-cooked peppers are the better choice. 2-3 minutes then a plunge in cold water leaves them at the tender-crisp state, which cuts easily and is a good match for the cheesy macaroni.
DeleteWill do! Thx.
DeleteThat is sooo cute! And it sounds yummy.
ReplyDeletePerfect for the ghosts and goblins in your life!
DeleteSorry that last picture didn't turn out as well as I thought it had when I snapped it! Love the little elbow sticking out of the mac o'lantern's mouth!
ReplyDeleteWhat fun! Thanks for a great idea.
ReplyDeleteSuch a clever idea! I love it. Hugs.
ReplyDeleteA cute idea.
ReplyDeleteDid you choose mild cheddar because it melts better than sharp?
Cute and healthy!
ReplyDeleteFun Halloween dish!
ReplyDelete