Mac O Lantern Food

MAC-O-LANTERN AND CHEESE BOWLS

Steps:

• Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water.
• Cut the tops off the peppers and reserve. Remove the seeds and membranes. Put the peppers and the tops in the boiling water and cook until just tender, 2 to 3 minutes. Plunge the peppers into the ice bath. Once cool, remove them and use a sharp knife to carve a jack-o-lantern face into one side of each pepper.
• Return the water to a boil, add the macaroni and cook until al dente, about 6 minutes. Reserve 1 cup of the pasta water and drain (don't rinse the pasta).
• Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until reduced to about 3/4 cup, about 10 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar until all the cheese is melted and the sauce is smooth.
• Off the heat, add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season with salt if needed. Let sit for 10 minutes, then divide the mac and cheese among the peppers and cap each with a pepper top.

MAC-O'-LANTERN

Steps:

• Preheat oven to 400 degrees.
• Cook macaroni according to package directions.
• Remove and set aside 1/4 cup pizza sauce.
• Combine prepared macaroni, half the ground beef, remaining pizza sauce, garlic powder, egg, and basil.
• Spoon evenly into a 9 inch pie plate.
• Sprinkle with cheese.
• Combine remaining meat with the reserved pizza sauce.
• Use to create a jack-o'-lantern face on top of the casserole.
• Bake 15 minutes.
• Let stand 5 miutes before serving.
• Serve with salad.

MAC AND CHEESE JACK O' LANTERN

Steps:

• Preheat the oven to 400°F Cut the bread into 2 triangles for jack o' lantern eyes, 1 large mouth, and 1 stem.
• Bring a large pot of generously salted water to a boil. Add the cauliflower and cook until tender, about 5 minutes. Use a slotted spoon to transfer the cauliflower to a blender. Add the macaroni to the boiling water and cook until just tender, about 4 minutes. Drain and transfer to a 9-inch pie dish.
• While the macaroni cooks, add the cream, mustard, and 1 1/2 cups cheese to the blender. Puree until smooth. Season to taste with salt and pepper. Pour over the macaroni and gently stir until well-combined. Top with the remaining 1/2 cup cheese, then the pumpernickel croutons.
• Bake until bubbling, about 15 minutes.