Zucchini Stuffed with Macaroni and Cheese - CookingHub

Ingredients

• 4 PCS ofzucchini (medium, about 8 inches long)
• 1 TBSP ofolive oil
• 1 Pinch ofsalt (adjust if needed, to taste)
• 1 Pinch ofground black pepper - ideally freshly ground (adjust if needed, to taste)
• 8 OZ ofmacaroni (or small shells)
• 2 TBSP ofunsalted butter
• 2 TBSP ofall-purpose flour
• 1 ½ cups ofwhole milk
• 1 TSP ofDijon mustard
• ½ TSP ofonion powder (dried)
• ¼ TSP ofdried garlic powder
• 1 Pinch ofcayenne pepper (chili) (spicy)
• 2 cups ofsharp cheddar cheese - shredded
• ½ cups ofgruyère cheese - shredded (or Monterey Jack cheese)
• ½red bell pepper - finely diced
• 1 Pinch ofground black pepper - ideally freshly ground (adjust if needed)
• ¼ cups ofpanko breadcrumbs (or other kind of breadcrumbs)
• 1 TBSP ofunsalted butter - melted
• 1 TBSP ofparmesan cheese - grated
• ½ cup ofsharp cheddar cheese - shredded