Stuffed Banana Pepper Mac & Cheese

The Spicier Side to Mac & Cheese

This new take on the traditional Mac & Cheese is sure to have people coming back for seconds. The subtle spicy flavor of the peppers combine perfectly with creaminess of the Mac & Cheese.


  • 15 oz. GalbaniĀ® Ricotta Cheese
  • 8 oz. GalbaniĀ® Mozzarella Cheese, hand shredded
  • 8 oz. GalbaniĀ® Grated Parmesan Cheese, divided
  • 1 Tbsp. butter
  • 1 Tbsp. flour
  • 1 quart of half and half
  • 6 garlic cloves, crushed and chopped
  • 1 lb. cavatappi pasta, cooked per directions
  • 4 hot banana peppers, cleaned and chopped
  • 3 fully cooked Italian sausage links, remove casing and break up meat
  • 1/2 cup Italian seasoned bread crumbs
  • salt and pepper, to taste


  • In a sauce pot on medium heat melt the butter, whisk in the flour, and add the half and half. Add the garlic and half of the chopped peppers.
  • Stir in ricotta, mozzarella and half of the Parmesan. Whisk until cheese melts.
  • Then stir in the fully cooked and drained pasta and transfer to a large oven-safe casserole dish.
  • Top with the crumbled sausage and remaining peppers. Sprinkle bread crumbs and remaining Parmesan on top and bake at 375 degrees F for 25 minutes.


Stuffed Banana Pepper Mac & Cheese Tips:

  • Add a dash of cream to the mixture in addition to the half-and-half, this will ensure a silky smooth mac and cheese.
  • Experiment with different spicy peppers to change the heat level in this recipe.