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- 1375g pkg Maple Leaf Top Dogs, Diced
- 4Orange Bell peppers
- 250gMacaroni pasta
- 2Tbsp Butter
- 2Tbsp All-purpose flour
- 1Cup Milk
- 1Cup Cheddar cheese, Shredded.
- ½Cup Parmesan cheese, Shredded.
- Salt and Pepper, to taste.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes.
- Reserve 1 cup cooking water, then drain.
- Melt the butter in a hot pan over medium heat, Add the Diced top dogs and cook for 2 minutes. Remove the top dogs from the pan and set aside.
- Whisk in the flour and cook, whisking, until the flour is lightly toasted.
- Whisk in the milk and reserved pasta water and cook until slightly thickened.
- Add the cheeses and whisk until creamy.
- Stir the pasta and cooked top dogs into the cheese sauce. Add salt and pepper to taste.
- Meanwhile, rinse peppers, slice off tops, and hollow out insides and remove seeds and white pith.
- Using small paring knife, cut out face on each pepper.
- Boil water in a pot over medium heat, add peppers and tops and cook for about 5 minutes or until peppers are tender.
- Remove peppers from water and place in an ice bath to cool.
- Fill each pepper with Top dog Mac n cheese.
- Replace pepper tops back on top of each pepper and serve.
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