Pin This festive Halloween Orange Mac and Cheese transforms ordinary macaroni and cheese into a memorable holiday dish that both kids and adults adore. By serving creamy, cheesy pasta inside roasted orange bell pepper "pumpkins," you create an impressive centerpiece that's as delicious as it is decorative.
I first made these for my niece's Halloween party three years ago, and they've become our most requested October tradition. The way children's eyes light up when they see these little "pumpkins" on their plates makes the extra effort completely worthwhile.
Ingredients
- For the Pepper Bowls: Choose firm peppers with flat bottoms so they stand upright
- Olive oil: Helps peppers roast evenly and adds subtle flavor
- Kosher salt: Enhances the natural sweetness of the peppers
- Freshly ground black pepper: Adds gentle warmth and depth
- For the Mac and Cheese: Elbow macaroni: The classic shape that holds sauce in its curves
- Unsalted butter: Creates the base for your cheese sauce
- All purpose flour: Thickens the sauce perfectly
- Whole milk: Provides richness and creaminess
- Sharp cheddar cheese: Brings that classic tangy mac and cheese flavor
- Mozzarella cheese: Adds wonderful stretchiness and meltability
- Monterey Jack cheese: Creates smooth texture and mild flavor
- Smoked paprika: Adds subtle smokiness and beautiful color
- Cayenne pepper: Optional kick of heat that adults appreciate
- Garlic powder: Provides savory depth without overpowering
- Mustard powder: Secret ingredient that enhances cheese flavor
- Salt and pepper: Balances and brightens all flavors
Instructions
- Prep the Peppers:
- Slice the tops off orange bell peppers about half an inch from the top, creating a lid that resembles a pumpkin top. Carefully remove all seeds and white membrane using a spoon, being careful not to puncture the sides. Brush both inside and outside with olive oil ensuring complete coverage for even roasting. Season lightly with salt and pepper to enhance their natural sweetness.
- Roast the Peppers:
- Arrange peppers standing upright in a baking dish, placing them close together so they support each other during roasting. Place in a preheated 375°F oven for 20 to 25 minutes until they become slightly tender but still maintain their shape. You want them softened but not collapsed. Remove and set aside while preparing the filling.
- Cook the Pasta:
- Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. Add elbow macaroni and cook according to package directions until al dente, usually about 7 minutes. The pasta should have a slight bite as it will continue cooking in the cheese sauce. Drain thoroughly but do not rinse, as the starch helps the sauce adhere.
- Make the Roux:
- In a medium saucepan over medium heat, melt butter completely until it starts to foam slightly. Add flour and whisk continuously for 1 to 2 minutes until the mixture turns golden and smells slightly nutty. This cooking process eliminates the raw flour taste and creates the base for your cheese sauce.
- Create the Cheese Sauce:
- Gradually pour in milk while whisking constantly to prevent lumps from forming. Continue cooking while stirring frequently until the mixture thickens enough to coat the back of a spoon and small bubbles appear at the edges, about 3 to 5 minutes. Reduce heat to low to prevent scorching.
- Add the Cheese:
- Remove pan from heat and add all three cheeses in small handfuls, stirring between additions until completely melted and smooth. Return to low heat if needed to fully melt cheese. Add smoked paprika, cayenne if using, garlic powder, and mustard powder, stirring to incorporate. Season with salt and pepper to taste, remembering the cheese already contains some salt.
- Combine and Assemble:
- Fold the cooked macaroni into the cheese sauce, ensuring every piece is evenly coated with the creamy mixture. Fill each roasted pepper bowl with the mac and cheese mixture, mounding slightly at the top. Place the reserved pepper tops at an angle on each filled pepper to create the pumpkin stem effect.
Pin The smoked paprika is my secret weapon in this recipe. I discovered its transformative power when I accidentally used it instead of regular paprika one Halloween, and my husband declared it was the best mac and cheese I'd ever made. Now I wouldn't dream of making this dish without it.
Storage Tips
These Halloween pepper bowls can be refrigerated for up to 3 days in an airtight container. The peppers will soften slightly more during storage, which actually improves their texture when reheated. To reheat, place in a 350°F oven for 15 minutes until warmed through, covering with foil if the tops begin to brown too much. The cheese sauce may thicken in the refrigerator, so add a splash of milk before reheating if needed.
Clever Substitutions
If orange bell peppers are unavailable, yellow or red peppers work beautifully, though orange provides the most authentic pumpkin look. For a dairy free version, substitute plant based butter, unsweetened almond milk, and your favorite vegan cheese shreds. The sauce may not be quite as stretchy but will still be delicious. For a protein boost, stir in 1 cup of cooked shredded chicken, crispy bacon pieces, or sautéed mushrooms before filling the peppers.
Serving Suggestions
These festive mac and cheese bowls pair perfectly with a simple green salad dressed with balsamic vinaigrette to cut through the richness. For a complete Halloween dinner party, serve alongside roasted garlic bread shaped like "bones" and a pitcher of blood orange punch. These also make fantastic appetizer portions when made with mini bell peppers instead of full sized ones.
Kid-Friendly Adaptations
Children absolutely adore this dish, but some may be hesitant about eating the pepper bowl. Make it more approachable by calling them "cheese pumpkins" and encouraging them to scoop out the mac and cheese first. For very picky eaters, you can serve some of the mac and cheese in a regular bowl alongside the peppers. Get kids involved by letting them help stuff the peppers or position the "pumpkin tops" for a fun cooking activity.
Festive Presentation Ideas
Take these Halloween pepper bowls to the next level by creating a spooky serving platter. Arrange the filled peppers on a bed of sautéed kale or spinach to look like pumpkins in a patch. Use thinly sliced chives as pumpkin stems and vines. For extra Halloween flair, use a small amount of black olive pieces to create jack o lantern faces on the sides of the peppers before filling them with mac and cheese.
Pin This comforting and fun dish is sure to be a hit at your next Halloween gathering. Enjoy the delightful combination of creamy mac and cheese nestled inside sweet roasted bell peppers.