Confetti Mac and Cheese is a veggified twist on the classic! This tasty One-Pot Mac and Cheese is blanketed with a deliciously easy cheesy sauce and loaded with veggies!
Course Main Course, Side Dish
Cuisine American
Keyword Confetti Mac and Cheese
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 485kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
1cupcooked/leftover veggies (or more!)
1.5cupswater
1cupmilk(2% or whole only)
8ozmini shell pasta or regular elbow macaroni
4ozDeli-counter American cheese(this helps create the ultimate sauce)
½tspdijon mustard
⅛tspgarlic powder
⅛tspground cayenne pepper or sweet paprika
4ozsharp or extra-sharp cheddar cheese(grated from the block)
salt and pepperto 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
This recipe has been tested with mini shells and elbow macaroni only. It may not work with other pasta shapes because there is a set noodle size/amount to liquid ratio for this one-pot recipe. I can provide an alternate 2-pot recipe if needed where the sauce and the noodles are cooked seperately to allow any size pasta to work. Just let me know!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!