Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the stuffed peppers: Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the package directions; drain.
- Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and cook, stirring, until melted. Stir in the kosher salt, seasoning salt and pepper. Add the macaroni and stir into the cheese sauce.
- Make a slit in each pepper and remove the seeds. Gently stuff a heaping 1/4 to 1/2 cup of the macaroni into each pepper, being careful not to overstuff. Use a toothpick to help seal the peppers and set aside.
- For the cilantro-lime cream: In a small bowl, whisk together the sour cream, cilantro, cumin, salt and lime zest and juice until well combined. Set aside.
- For the batter: In a large heavy-bottomed pot, add enough oil to fill the pot halfway and heat the oil to 375 degrees F.
- Whisk together the flour, baking powder, salt and pepper. In a large measuring cup, mix together the beer and eggs. Whisk the liquid into the dry ingredients until well mixed.
- When the oil is ready, dip a pepper into the batter until fully coated. Carefully, slowly lower the pepper into the hot oil. Repeat with the remaining peppers. Fry until golden brown and crisp, about 2 minutes. Drain on a paper towel-lined plate. Serve immediately, drizzled with the cilantro-lime cream.
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Aspen Mae
[email protected]These were a great party appetizer.
Nylah Shortt
[email protected]These were a bit time-consuming to make, but they were worth it.
RJ Hassan
[email protected]I loved the combination of the mac and cheese and the peppers.
Edwin Sarfo
[email protected]These were a great way to use up leftover mac and cheese.
Scoty Mary
[email protected]These were really good! I will definitely be making them again.
Abdul Hi
[email protected]I thought these were a bit bland.
MD MD.Borhan uddin
[email protected]These were a little too cheesy for my taste.
snip tip
[email protected]I'm not a huge fan of mac and cheese, but I really enjoyed these.
Sheikh Bappe
[email protected]These were a fun and easy weeknight dinner.
Eli Polzkill
[email protected]I would definitely make these again!
Raluca challenge
[email protected]These were okay, but I've had better mac and cheese.
Sughra Shaikh
[email protected]Not bad, but not great either.
Smith Ebuka
[email protected]Meh.
Avery tysar
[email protected]These were delicious! I made them for a party and they were a big hit. I will definitely be making them again.
Varsha Ramjattan
[email protected]These were a great way to use up leftover mac and cheese. I also added some cooked ground beef to the filling, which made them even more hearty.
Rand Ait
[email protected]I loved the idea of this recipe, but I found that the peppers were a little too soft for my liking. I think I would try roasting them for a shorter amount of time next time.
Bright Smart
[email protected]These were so easy to make and turned out great! I used a variety of different colored peppers, which made them look really festive.
Sajid Shekh
[email protected]The mac and cheese filling was a little bland for my taste, but the peppers were delicious. I would probably add some extra seasonings to the filling next time.
Peter Nimnan
[email protected]This recipe was a hit with my family! The mac and cheese filling was creamy and flavorful, and the peppers were perfectly cooked. I will definitely be making this again.