Classic Cheese
Confetti Mac & Cheese
Prep Time: 10 min | Cook Time: 50 min | Servings: 4 | Calories: 495
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Prep Time
10 min
Cook Time
50 min
Servings
4
Calories
495
Spice up your usual mac and cheese dinner by adding some chopped onioin, bell peppers, celery and a blend of cheeses including Sargento® Shredded Swiss Cheese. This confetti mac and cheese makes a great meal or side dish anytime you’re in the mood for tender elbow macaroni covered in a golden velvety cheese sauce.
Ingredients
- 1-1/2 cups uncooked elbow macaroni
- 1 cup chopped onion
- 1 cup chopped red or green bell pepper
- 3/4 cup chopped celery
- 1 cup Sargento® Ricotta Cheese
- 1 cup (4 oz.) Sargento® Shredded Swiss Cheese
- 1/2 cup (2 oz.) Sargento® Shredded Mild Cheddar Cheese - Traditional Cut
- 1/2 cup milk
- 3 egg whites
- 3 Tbsp. all-purpose flour
- 1 Tbsp. butter
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. hot pepper sauce
Directions
- Preheat oven to 350°F. Coat 2-quart casserole with nonstick cooking spray; set aside. Prepare macaroni according to package directions, omitting salt. During last 5 minutes of cooking add onion, bell pepper and celery. Drain pasta and vegetables.
- While macaroni is cooking, combine Ricotta, Swiss, Cheddar, milk, egg whites, flour, butter, salt, black pepper and pepper sauce in food processor or blender; process until smooth. Stir cheese mixture into pasta and vegetables.
- Pour mixture into prepared casserole. Bake 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.
