(Un)Stuffed banana pepper macaroni and cheese

Creamy, gooey, cheesy macaroni with kick from the banana peppers is a delicious twist on macaroni and cheese. This recipe is a great dinner for a cold evening.

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I've talked about stuffed banana peppers on this blog before when I posted my super popular (Un)Stuffed Banana Pepper Soup. They are a regional specialty at bars and pizzerias here in Western New York. I like to make these cheese stuffed banana peppers at home a lot.

Ever since making and posting my soup version, I've been meaning to do a mac n' cheese version. We've been getting a lot of hot banana peppers gifted to us recently, so it was time. One of these days I'll post my banana pepper pizza as well.

My soup recipe uses pork, but with the noodles I kept this dish meatless. I made this dish with all hot banana peppers because that's what we had, but you can use mild/sweet banana peppers or a mix of sweet and hot depending on your heat preference. I often like to use a mix, but with kids I generally now use all mild.

For a heartier dish you can add some cooked and crumbled Italian sausage (about 1/2 pound) that has been drained of any fat, using sweet or mild as you prefer. Or, serve this banana pepper macaroni and cheese as a side dish to some Italian sausage links.

Yield: 4-6 servings

Author: Amy (Savory Moments)

(Un)stuffed Banana Pepper Macaroni and Cheese

Creamy, gooey, cheesy macaroni with kick from the banana peppers is a delicious twist on macaroni and cheese. This recipe is a great dinner for a cold evening.

Ingredients

• 5 tablespoons unsalted butter, divided
• 12 oz. small shell pasta (or other short cut pasta such as elbows)
• 1 medium sweet yellow onion, chopped
• 4 medium/large banana peppers, seeded and chopped (about 1-1/2 cups)
• salt and freshly ground black pepper, to taste
• 3 garlic cloves, minced
• 1-1/2 teaspoons Italian seasoning, divided
• 1/4 cup all-purpose flour
• 4 cups milk (I used 2%)
• 4 oz. cream cheese, cubed and softened
• 2 packed cups grated mozzarella cheese
• 1 packed cup grated extra-sharp cheddar cheese
• 1/4 cup breadcrumbs

Instructions

1. Preheat the oven to 400 degrees. Butter a large baking dish (9" x 11"). Bring a large pot of salted water to a boil and cook the noodles until just under al dente. Drain and return the noodles to the pot off the heat. While the noodles cook, make the sauce.
2. In a large pot melt one tablespoon of butter over medium heat. Add the onions and banana peppers along with a good pinch of salt and a few grinds of black pepper. Cook, stirring often, until the vegetables are softened. Stir in the garlic, 1 teaspoon of Italian seasoning, and 2 tablespoons of butter. Cook for one minute and then whisk in the flour.
3. Cook the flour for one minute and then whisk in the milk. Bring to a low boil, whisking often, and then reduce to a simmer. Continue cooking whisking often, until the mixture begins to thicken. Whisk in the cream cheese until melted and season with more salt and pepper if needed.
4. Remove from the heat and whisk in the mozzarella and cheddar one handful at a time. Stir the cheese sauce into the pot of noodles and then pour everything into the baking dish (it will be soupy).
5. In a small pan, melt the remaining 2 tablespoons of butter. Stir in the remaining 1/2 teaspoon of Italian seasoning and the breadcrumbs. Sprinkle on top of the macaroni and cheese.
6. Bake for about 15-20 minutes, until the cheese is bubbling and the breadcrumbs are golden. Let cool for about 5 minutes before serving.

Notes:

For a meaty version, feel free to add about a half pound of cooked and crumbled Italian sausage. You can use spicy or mild, depending on your preference. Or serve this macaroni and a side dish for Italian sausage.

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I hope you give this macaroni and cheese a try! Let me know in the comments below. 

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Check out these other macaroni and cheese recipes: 

Buffalo Chicken Macaroni & Cheese

Apple & Pork Macaroni & Cheese

French Onion Macaroni & Cheese 

Butternut Squash Macaroni & Cheese with Hazelnut Crumble