Summary
- Difficulty:
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Yield: Serves: 4
- 1 person call this recipe a favorite
- Rating: (0 ratings)
- Add to My Recipe Box
- Share on Facebook
-
Tweet This
- Email to a Friend
- Print: Full Page
- Nutrition Information
Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.
Confetti Mac & Cheese
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® Artisan Blends® Shredded Swiss Cheese
- 1/2 cup (2 oz.) Sargento® Shredded Mild Cheddar Cheese
- 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.
