1. Prepare the peppers: Bring a large pot of salted water to a boil. Fill a separate bowl with ice water.

2. Hollow out the peppers: Slice the tops off all 6 peppers and keep them as lids. Remove the seeds and membranes.

3. Soften the peppers: Place the peppers and their tops into the boiling water for 2–3 minutes until slightly tender. Transfer immediately to the ice water to cool.

4. Carve your pumpkins: Once cooled, carefully use a small sharp knife to carve fun jack-o’-lantern faces into one side of each pepper.

5. Cook the macaroni: Return the water to a boil and add the macaroni. Cook for approximately 6 minutes, or until al dente. Reserve 1 cup of pasta water before draining.

6. Make the cheese sauce: Heat the half-and-half in a saucepan over medium heat. Simmer for approximately 10 minutes until reduced to about 180 ml (¾ cup).

7. Add the cheeses: Stir in the cream cheese until melted. Gradually whisk in the grated Cheddar until the sauce is creamy and smooth.

8. Combine: Remove the saucepan from the heat. Add the cooked macaroni and stir until completely coated. Add a little reserved pasta water if the sauce is too thick. Season with salt if needed.

9. Fill your pumpkins: Allow the macaroni and cheese to rest for 10 minutes. Spoon generously into each carved orange pepper.

10. Serve: Place the pepper tops back on like pumpkin lids and arrange on a Halloween platter.

Halloween serving tip: Arrange the peppers on a platter with spooky decorations for a fun, festive presentation. The macaroni and cheese can peek through the carved pumpkin faces!