Description

Ready to serve up a Halloween dish that’s as cute as it is comforting? Mac-O-Lantern and Cheese Bowls transform orange bell peppers into edible jack-o’-lanterns filled with creamy, dreamy mac and cheese. With a 4.4-star rating from 26 reviews, this easy recipe is a hit for its playful presentation and kid-friendly appeal.

Ingredients

Scale

The magic of Mac-O-Lantern and Cheese Bowls comes from a short list of ingredients that create a creamy, festive dish. I’ll list everything for 6 servings (6 pepper bowls), explain why each is key, and offer substitutions for dietary needs or pantry swaps. Let’s get cooking!

Key Ingredients:

Kosher salt (for boiling water and seasoning): Enhances flavors and seasons the pasta and peppers. Why important? Brings out the natural taste of each component.
- Sub/Variation: Sea salt or table salt in a pinch; adjust to taste.
6 medium orange bell peppers: The edible “pumpkin” bowls with a sweet, crisp texture. Why important? Their vibrant color and shape create the jack-o’-lantern look, plus they add veggie goodness.
- Sub/Variation: Yellow or red bell peppers for a similar vibe, or zucchini boats for a different shape (adjust cooking time).
8 oz elbow macaroni: The classic pasta shape for mac and cheese, perfect for holding sauce. Why important? Its small size fits neatly in the pepper bowls.
- Sub/Variation: Gluten-free elbow macaroni or small shells for dietary needs.
1 1/4 cups half-and-half: Creates a rich, creamy base for the cheese sauce. Why important? Adds smoothness without being too heavy.
- Sub/Variation: Whole milk for a lighter option or plant-based cream (soy, oat) for dairy-free diets.
8 oz cream cheese, at room temperature: Melts into a velvety, tangy sauce. Why important? Provides the creamy backbone of the dish.
- Sub/Variation: Vegan cream cheese or mascarpone for a richer twist.
4 oz mild Cheddar, shredded (about 1 1/2 cups): Adds sharp, melty flavor to the sauce. Why important? Its gooey texture binds the dish together.
- Sub/Variation: Colby Jack for milder flavor, pepper jack for a spicy kick, or vegan cheddar for plant-based diets.

Optional Add-Ins:

1/2 tsp smoked paprika: For a smoky, autumnal flavor in the sauce.
Chopped parsley: Garnish for a “leafy” Halloween touch.
Breadcrumbs: Sprinkle on top and broil for a crunchy crust.

Pro Tip: Choose firm, evenly shaped bell peppers for easy carving and standing. Shred your own cheese for better melting—pre-shredded has additives that can make the sauce grainy. These ingredients cost about $10-12 total, making Mac-O-Lantern and Cheese Bowls a budget-friendly Halloween treat!

(Word count: ~400. Let’s get carving and cooking!)

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Instructions

Step 1: Prep the Pepper Bowls (10 minutes)

Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water for an ice bath.
Cut the tops off 6 medium orange bell peppers and reserve the tops. Remove seeds and membranes carefully to keep the peppers intact. Using a sharp paring knife, carve a simple jack-o’-lantern face (triangle eyes and mouth) into one side of each pepper.
Boil the peppers and their tops for 2-3 minutes until just tender, then plunge into the ice bath to stop cooking. Drain and set aside.
Tip: Don’t overcook the peppers—they should be tender but firm enough to hold their shape. Practice carving on one pepper first for confidence.

Step 2: Cook the Macaroni (6 minutes)

Return the pot of water to a boil. Add 8 oz elbow macaroni and cook until al dente, about 6 minutes (check package instructions). Reserve 1 cup pasta water, then drain the macaroni (don’t rinse).
Pro Technique: Stir occasionally to prevent sticking. Save extra pasta water in case the sauce needs more thinning later.

Step 3: Make the Cheese Sauce (10 minutes)

In a large saucepan over medium heat, heat 1 1/4 cups half-and-half until it simmers (not boils), about 5 minutes. Simmer until reduced to about 3/4 cup, about 10 minutes, stirring occasionally.
Add 8 oz room-temperature cream cheese and stir until melted and smooth. Whisk in 4 oz shredded mild Cheddar until fully melted and the sauce is creamy. If too thick, add a splash of reserved pasta water (1-2 tbsp at a time).
Tip: Keep the heat medium to avoid scorching the cream. Whisk constantly for a silky sauce.

Step 4: Combine and Fill (4 minutes)

Off the heat, add the cooked macaroni to the cheese sauce and stir to coat. Add more pasta water if needed to reach a creamy consistency. Season with kosher salt to taste.
Let the mixture sit for 10 minutes to thicken slightly. Divide the mac and cheese evenly among the 6 prepared pepper bowls, filling to the top. Cap each with its pepper top.
Tip: Spoon carefully to avoid damaging the carved faces. If serving later, keep peppers and mac separate until ready to assemble.

You’re ready to serve these spooky bowls! Let’s make them Halloween-ready.

(Word count: ~650. Time to assemble that festive presentation!)