Rejoice, rejoice! Today is National Mac and Cheese Day, y’all.
Basically, today is my favorite day ever. The day our daughter came into this world is also up there. But, was she made of gooey, melty cheesy deliciousness? NO.
Well… sort of. That plus rainbows.
A whole day dedicated to my favorite food in the world, though? Hard to beat it, and impossible to resist in tender baked bell peppers. A mix of sharp Wisconsin cheddar and mozzarella combine to make the most mouthwatering mac you’ve ever tasted. Stuffed in a big, colorful red pepper and baked ’til bubbly? Have mercy.
Say hello to the best new way to enjoy mac and cheese! (But here are a whole lot more.)
There’s nothing better than a gooey, golden brown mac and cheese, and this one is so darn good. Served in red and green bell peppers, it makes for an easy and impressive vegetarian side dish or main course! Though my meat-lovin’ man would say it could use a bloody steak stacked on top…
Bake a batch of these peppers for dinner tonight, and I know you’ll agree they’re out of this world. So easy, so colorful, and lots of leftovers to boot! …But there won’t be any in my house.
Go get to celebrating this delicious mac and cheese holiday – I know I will be!
Yield: Makes 6 servings
12 ounces elbow macaroni
1/2 cup (1 stick) unsalted butter
1/2 cup plus 1 tablespoon all-purpose flour
3 cups milk
2 cups (8 ounces) Wisconsin cheddar cheese, shredded
1/2 cup (2 ounces) Wisconsin mozzarella cheese, shredded
1/2 teaspoon Italian seasoning
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 red and/or green bell peppers
2 Tablespoons fresh basil or parsley, chopped, for garnish
This recipe was developed for All Things Mac and Cheese for the Wisconsin Milk Marketing Board. I was paid for recipe development and photography. Opinions are my own.