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Ingredients
US|METRIC
4 SERVINGS
- 18 oz. elbow macaroni
- 1 1/4 cups Gruyere cheese (shredded)
- 1 cup sharp cheddar cheese (shredded)
- 1 cup white cheddar cheese (shredded + ½ cup, divided)
- 1 cup smoked gouda cheese (shredded)
- 1 cup heavy cream (or half & half, or other milk)
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. salt (or to taste)
- 1/2 tsp. black pepper (or to taste)
- 14 oz. cooked chicken breast
- 4 bell peppers (This recipe will make more macaroni than necessary for 4 bell peppers, I had leftover macaroni that I saved in a bowl. If you wish to make more stuffed peppers you can stuff 6-8 with this recipe)
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