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Confetti Mac and Cheese
5 from 90 votes

Confetti Mac and Cheese

Confetti Mac and Cheese is a creamy, one-pot pasta dish featuring mini shell pasta, American and cheddar cheeses, and mixed vegetables. The recipe uses a combination of water and milk for cooking the pasta and creating a velvety cheese sauce, flavored with Dijon mustard, garlic powder, and cayenne pepper for subtle depth. Leftover or fresh veggies are incorporated to add color and texture.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 485 kcal
Course: Side Dish, Main Course
Cuisine: American

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

    Cup of Yum
  1. 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!
  2. 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.
  3. Measure out all remaining ingredients for ease/efficiency.
  4. Bring water and milk to a boil in a medium saucepan or pot set to HIGH heat.
  5. 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.
  6. Cook until macaroni reaches desired tenderness, approx. 7-9 minutes.
  7. Add American cheese, dijon mustard, cayenne, and garlic powder. Whisk constantly for one minute until the cheese has melted into a luscious sauce.
  8. Remove pot from heat.
  9. 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.
  10. 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.
  11. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 485

% 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.