Mac-O-Lantern and Cheese Bowls

Level: Easy

Servings: 6

Nutritional Information Per Serving
Serving Size: 1 of 6 servings
Calories: 483
Total Fat: 29 g
Saturated Fat: 17 g
Carbohydrates: 41 g
Dietary Fiber: 4 g
Sugars: 10 g
Protein: 16 g
Cholesterol: 84 mg
Sodium: 635 mg

Total Time: 40 minutes (includes standing time)
Active Time: 30 minutes

Transform an orange bell pepper into a Halloween-themed bowl for a creamy macaroni and cheese delight.

Ingredients

Kosher salt
6 medium-sized orange bell peppers
8 ounces elbow macaroni
1 1/4 cups half-and-half
8 ounces cream cheese, softened
4 ounces mild Cheddar cheese, shredded (approximately 1 1/2 cups)

Directions

Bring a large pot of well-salted water to a boil. Prepare a large bowl of ice water.
Slice the tops off the peppers and set them aside. Remove seeds and membranes. Blanch the peppers and their tops in the boiling water for 23 minutes until they just begin to soften, then transfer to the ice bath to cool. When cool, carve a jack-o-lantern face on the front of each pepper using a sharp knife.
Return the water to a boil, add the elbow macaroni, and cook until just al dente, about 6 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta (do not rinse).
In a large saucepan over medium heat, warm the half-and-half to a gentle simmer and reduce until about 3/4 cup, roughly 10 minutes. Stir in the cream cheese until smooth, then gradually whisk in the shredded Cheddar until fully melted and the sauce is creamy.
Remove the sauce from the heat and fold in the drained macaroni, coating it evenly. Add reserved pasta water a little at a time if the sauce needs loosening. Taste and season with additional salt if desired. Let the mac and cheese rest for 10 minutes, then spoon into the hollowed peppers and replace each top as a lid.