The old classic macaroni gets a makeover in this three-cheese version!
12 ounces dry elbow macaroni (NOT instant mac n’ cheese)
1 1/4 cups gruyere cheese, shredded
1 cup sharp cheddar cheese, shredded
1 cup white cheddar cheese, shredded + 1/2 cup, divided
1 cup heavy cream (or half & half, or other milk)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
4 bell peppers (your color of choice)
chopped parlsey, to garnish
Preheat oven to 400. Cook macaroni noodles according to package instructions, then drain.
Add macaroni, cheeses (except for 1/2 cup white cheddar), heavy cream (or other milk) and stir over medium heat until cheeses are melted. Stir in salt and pepper.
Chop the tops of the peppers off and scoop out the seeds. Fill pepper with cheesy macaroni. Top with remaining shredded white cheddar cheese. Bake for about 10-15 minutes until cheese is melted. Sprinkle with chopped parsley if desired, serve warm.