Confetti Mac and Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
485 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Confetti Mac and Cheese
Description
Confetti Mac and Cheese blends tender mini shell pasta with a creamy cheese sauce made from American cheese, known for its smooth melting qualities, and sharp cheddar for flavor. The gentle simmering of pasta in water and milk simultaneously cooks the noodles and prepares the sauce base. Dijon mustard, garlic powder, and cayenne pepper enhance the overall richness and create a mild tangy heat.
This recipe includes cooked vegetables such as peas, carrots, or broccoli to provide a colorful appearance resembling confetti and to add nutritional value and textural contrast to the creamy pasta. The cheese sauce’s smoothness relies on using freshly grated cheese without additives, preventing graininess in the final dish.
The dish can be served as a main or side and offers a comforting meal with a balance of creamy, cheesy richness and vegetable freshness. The one-pot method streamlines cleanup and cooking time. Selecting mini shell or elbow macaroni is important for ideal pasta size and sauce coating.
Ingredients
- 1 cup vegetable or more!, cooked or leftover
- 1.5 cups water
- 1 cup milk (2% or whole only)
- 8 oz mini shell pasta or regular elbow macaroni
- 4 oz American cheese this helps create the ultimate sauce, deli-counter
- ½ tsp Dijon mustard
- ⅛ tsp garlic powder
- ⅛ tsp ground cayenne pepper or sweet paprika
- 4 oz cheddar cheese grated from the block, sharp or extra-sharp
- salt to taste
- black pepper to taste
Instructions
- Cook or re-heat your veggies. This is a fabulous opportunity to raid the fridge and freezer for leftovers. Peas, carrots, broccoli, spinach, squash, and anything else you have on hand will work marvelously! You can steam, roast, saute, or even microwave the veggies - whichever you prefer!
- Freshly grate cheddar cheese off the block and chop/grate deli american cheese. Block American cheese purchased form the Deli counter works best here because of it's high milk content. Freshly grated cheese is needed here because pre-shredded does not work due to additives.
- Measure out all remaining ingredients for ease/efficiency.
- Bring water and milk to a boil in a medium saucepan or pot set to HIGH heat.
- Stir in mini shell or elbow macaroni and a teeny pinch of salt. Reduce heat to a MEDIUM-LOW active simmer. Use a metal whisk to stir often to prevent sticking.
- Cook until macaroni reaches desired tenderness, approx. 7-9 minutes.
- Add American cheese, dijon mustard, cayenne, and garlic powder. Whisk constantly for one minute until the cheese has melted into a luscious sauce.
- Remove pot from heat.
- Whisk in grated cheddar cheese slowly, working in 2-3 batches until completely melted. Cover with the pot's lid and allow to sit and thicken for 5 minutes.
- Add any additonal salt/pepper/spices to taste if needed. Basically let your taste buds be your guide. If anything it's an excuse to shove a few spoonfuls in you mouth while you get the plates ready.
- Stir in cooked veggies and enjoy!
Notes
- Use mini shell or elbow macaroni pasta for best results, as the liquid ratio is tuned for these shapes.
- Freshly grate cheese from a block rather than using pre-shredded to avoid additives that prevent smooth melting.
- Incorporate cooked vegetables of your choice to add color and texture; leftovers work well.
- The recipe offers a two-pot alternative if other pasta types are preferred.
- Adjust seasonings like salt and pepper to taste after combining all ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 61mg | 20% |
| Sodium | 712mg | 30% |
| Potassium | 377mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3009IU | 60% |
| Vitamin C | 5mg | 6% |
| Calcium | 600mg | 60% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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