Let’s veg up our mac and cheese game with this Confetti Mac and Cheese!
I’m not one to deny myself a small mountain of macaroni and cheese when the craving strikes, so finding a way to turn it into a balanced meal is a must!
confetti mac and cheese
I make my Mac and Cheese confetti-style with a boatload of veggies.
As a sneaky shortcut, I’ll grab a few boxes of Annie’s Homegrown Deluxe Cheese and Shells when they go on sale, and save them for those beyond lazy dinners where I just want a bowl-o-cheese in my face. To pump up the nutrient density I warm up all the veggies I have on hand, fresh or frozen, and give this mac a makeover!
This batch had a cup of peas, a cup of carrots, and a few handfuls of broccoli thrown in the mix. To give the macaroni and cheese a flavor boost, I add a sprinkle of garlic powder, parsley, freshly ground black pepper and red pepper flakes. It’s shiny happy comfort food and makes enough for leftovers. Sold!
Now the typical 1 cup serving of macaroni and cheese is bulked up with an extra cup [or more!] of veggies, so instead of a small sad scoop, I can have a PILE of the stuff! I round out the meal with a big green salad and indulge without even the slightest inkling of guilt. Its balanced, beautiful, and freaking delicious!
update: I added spinach to it tonight and oh. my. gosh!!! perfection!