Zingerman’s Roadhouse Mac and Cheese and American Goulash Stuffed Jack-o-Lantern Pepper Pumpkins

by cookingwithauntjuju.com

Halloween may be over but I decided to post these two recipes that I stuffed into Jack-o’Lantern orange peppers.  The problem was I looked all over for orange peppers and could only find them in packages with red, green and yellow. Then the other day I was shopping at Meijer’s and lo and behold I could buy any color of pepper individually.

So, I decided to make the two recipes I planned on… Zingerman’s Roadhouse Mac & Cheese and

American Goulash

Then I stuffed both mixtures into Jack-o’-Lanterns that I made out of orange peppers using two different cooking methods. The goulash I baked in the oven. For the mac and cheese I cut off the tops of the peppers, took out the seeds and membranes and boiled the peppers for a couple of minutes. Then I submerged them in ice cold water until cool. Once they were cool I cut out the faces.

The baked peppers lose their bright orange color, but the boiled ones don’t!

  

The American goulash recipe is adapted from Trisha Yearwood (the country singer married to Garth Brooks). First mentioned in cookbooks since at least 1914, goulash exists in a number of different versions. Seasoned meat, pasta, onions and garlic, tomatoes of some sort, cheese and Trisha added some cream usually make up American goulash.

Jack-o'-Lantern Stuffed Peppers with American Goulash

  • 6 orange bell peppers (the mixture is enough for 8-10 large peppers)
  • kosher salt and ground black pepper to taste
  • 1 cup elbow macaroni or any small pasta
  • 1 tbsp. canola oil
  • 1 yellow (I used sweet) onion, chopped (to taste)
  • 3 cloves garlic, minced (to taste)
  • 1 lb. lean ground beef
  • 1 (14 oz.) can fire-roasted tomatoes (I used Ro-tel tomatoes which has some green chilies in it)
  • 1 cup heavy cream (I used 1/2 and 1/2) you can use whole, 2% or even evaporated or a mixture
  • 2 cups sharp Cheddar, shredded

Preheat the oven to 350 degrees. Cook the pasta according to package directions, drain and set aside.

Heat the oil in a skillet, add the onions and sweat for about 5-8 minutes; do not brown. Add the garlic and cook for another minute or two. Add the ground beef, season with salt and pepper and cook for about 5 minutes. Add the tomatoes and cook for a few minutes more until the pink is gone from the beef. Add the cream and cook until the mixture is reduced, about 10 minutes. Turn off the heat and add the cheese, stirring until combined. Add the cooked pasta and adjust any seasonings.

Cut each pepper around the stem to create a “hat” for your jack-o’-lanterns. Remove the seeds and trim the bottoms carefully so they will sit flat. Cut out a face with a small  knife.

Fill the peppers with the beef mixture, place on a foil-lined baking sheet that you have sprayed with a non-stick spray. The peppers will leak because of the cheese. Place the “hats” on the side. Bake until the peppers are fork-tender about 30 minutes. If you want the peppers to be sturdier cook for only about 20 minutes. At 30 minutes the stem separated from the “hat”.

Faces are cut out and ready to bake… the peppers did lose their bright orange color by baking them…

Cooking the onions, garlic and beef…

The tomatoes  and cream are added…

Next comes the cheddar cheese and pasta…

Isn’t he cute? These jack-o’-lanterns cooked for 30 minutes; cook less for a firmer pepper…

Looks like he’s drooling…

The mac and cheese recipe comes from Zingerman’s Roadhouse in Ann Arbor, Michigan.  You’ve heard me talk about them before and then of course all of the classes I have attended over the years. I have noted any changes…

The main ingredient is “Grafton’s flagship cheddar, made with cow’s milk and aged for two full years to achieve a mature flavor and dense firm-yet-creamy texture. This cheese bears the profile for New England cheddar; buttery notes with flavors of sweet cream, freshly mown hay, and tangy, cultured milk. It melts with an even body and full flavor”.

Jack-o'-Lantern Stuffed Mac and Cheese Peppers From Zingerman's Roadhouse

Make your favorite mac and cheese recipe or follow the recipe below:

  • orange bell peppers (for Halloween stuffed peppers)
  • 1 lb. macaroni (they recommend Martelli – I used Barilla elbow)
  • 2 tbsp. butter
  • 1/4 cup onion, diced
  • 1 bay leaf
  • 2 tbsp. flour
  • 1-1/2 cups whole milk
  • 1/4 cup heavy cream
  • 1 tsp. Dijon mustard
  • 1 lb. 2 year old Grafton Village raw milk cheddar
  • 2 tsp. olive oil (I also saw a recipe which used 2 tbsp. olive oil)
  • 1 tsp. coarse sea salt (I did not add)

These are the directions for cooking the peppers:

Bring a large pot of salted water to boil. Fill a large bowl with ice water.

Cut the tops off the peppers and reserve. Remove the seeds and membranes. Add the pepper bottoms and tops to the boiling water and cook for 2-3 minutes. Immediately plunge the peppers into the ice bath. Once cool you can carve a face into one side of each pepper with a small knife. Carefully trim the bottoms, if needed, so they will sit flat.

Now to the recipe…

Bring a large pot of water to a boil and add 1-2 tbsp. salt and the pasta. Cook according to package directions; drain and set aside.

Melt the butter in a large heavy-bottomed pot. Add the onion and bay leaf and saute for about 5 minutes.

Remove the bay leaf. Add the flour and cook for a minute or two, stirring constantly.

Slowly add the milk, continue stirring to avoid lumping. Once combined stir in the cream. Keep the mixture at a gentle simmer until it thickens, for about 2-3 minutes.

Reduce the heat and stir in the mustard, cheddar cheese and salt if using. Simmer for 5 minutes and set aside.

I added the sauce to the cooked macaroni and did not continue on with the next step. Delicious…

Comment: I was a little timid to follow this last step of crisping the macaroni in hot oil. There was a fat issue too and about getting my kitchen smokey (sensitive smoke alarm) so I decided to leave it creamy instead. Maybe next time I will do it…

Here is the last step: In a heavy bottom skillet, over medium-high heat, get the pan very hot. Add olive oil and when it begins to smoke, add the cheese sauce and drained cooked noodles. Toss thoroughly and continue to cook, stirring occasionally until 15 percent of the mixture is a golden brown.

Taste and adjust the seasonings and remove from the heat.

Cooling off the peppers in ice water…

The ingredients…

 

Sauteing the onion/garlic and the flour is added…

 

The cream is added after the whole milk and then the Grafton cheese…

 

The finished creamy sauce…

Linking to Angie @ Fiesta Friday #249 and Diann @ Of Goats and Greens and Jenny @ Apply To Face Blog.

30 thoughts on “Zingerman’s Roadhouse Mac and Cheese and American Goulash Stuffed Jack-o-Lantern Pepper Pumpkins”

  1. Delicious, imaginative, and adorable! What more could I ask. I’ve never heard of a stuffed jack-o’-lantern, but I sure would like to have one for lunch! Have a wonderful Wednesday, Judi. Hugs.

    Reply

  3. So cute. I never think of such creative presentations. We have stuffed (red) peppers often, but never with mac cheese or goulash. Great idea and one I’ll be trying. I love the image of the goulash jack-o-lantern. It’s drooling, very scary looking.

    Reply

  5. I’ve been to Zingerman’s Roadhouse once, and everything we had was great! So I know this must be a really good recipe! 🙂

    Reply

    • Yes, it is Nancy – it’s all about the cheese which I purchased at Zingerman’s cheese shop. I didn’t like the last step of frying it but I did include it in the directions. I lived in Ann Arbor for 45 years until moving to a nearby community last year when I downsized. Everything about Zingerman’s is thumbs up 🙂

      Reply

  6. How cute are these stuffed peppers?! My kids would love the mac and cheese one. Great idea Judith and thanks for sharing!

    Reply

  7. What a fabulous couple of recipes. I love the idea of putting them in the Jack O Lantern Peppers. I loooove roast peppers. What a brilliant idea so simple but crazily effective. Pinned! Thank you so much for sharing it on #FiestaFriday

    Reply

    • Thanks Jenny – there are so many different recipes you could use to stuff peppers – I just happen to like pasta 🙂 It’s a cute way to serve the kids – the adults like them too!

      Reply

  8. Judy, what perfect timing…I just made stuffed peppers last night. I will try your delicious looking recipes. Love the carved peppers, very creative!😀❤️

    Reply

    • Thanks Loretta – I do love Halloween and as always had fun making a few new things. The peppers are perfect vessels for all kinds of recipes. The mac and cheese is delicious and American goulash my mom always served her 4 kids once a month or so…

      Reply

  12. Hi, Aunt Juju! These are so cute!! I haven’t made my own mac & cheese! I am sure this tastes amazing!!

    Btw, we are co-hosting FF#250 (Nov16) with Jenny @ Apply to Face Blog, Jess @ Cooking is my Sport!! Yayy! Four co-hosts & all names are starting with “J” and we are the J Crew!!! Hahaha I am so excited!! See youuuu! x

    Reply

    • Thanks Jhuls. That’s amazing that Jess will be a co-host too. I told Angie it was the international Fiesta but the “J Crew” is perfect – wow 4 co-hosts and then of course Angie! FF#250 will definitely be a good party 🙂

      Reply

      • Btw, I will visit 1-10 and you will visit 21-30. Jenny will do 11-20 and Jess 31-40. Maybe all of us could visit the rest? Thanks, Aunt Juju. See you very soon! x

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