Macaroni Medley
Elevate your weeknight dinner with this vibrant and creamy Macaroni Medley, a one-skillet pasta dish bursting with fresh veggies and bold flavors. Tender elbow macaroni is tossed with sautéed onions, garlic, red bell peppers, zucchini, peas, and cherry tomatoes, all coated in a luscious smoked paprika-spiced cream sauce. A perfect blend of sharp cheddar and Parmesan cheeses creates an irresistibly rich and cheesy finish, while a sprinkle of fresh parsley adds a pop of color and freshness. With just 15 minutes of prep time and a comforting blend of textures and flavors, this versatile dish is ideal for busy families, veggie lovers, or anyone craving a satisfying, homemade pasta meal in under 30 minutes. Enjoy this quick and hearty dinner recipe that's as satisfying as it is simple!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup frozen peas
- 1.5 cups cherry tomatoes, halved
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes (optional)
- 0.75 cup heavy cream
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 cups water (for boiling pasta)
Instructions
Bring 8 cups of salted water to a boil in a large pot. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Cook for 5–6 minutes, stirring frequently, until the vegetables are tender.
Add the frozen peas and cherry tomatoes. Cook for another 2–3 minutes until the peas are heated through and the tomatoes begin to soften.
Sprinkle in the smoked paprika, Italian seasoning, and red pepper flakes (if using). Stir well to coat the vegetables in the spices.
Reduce the heat to low and pour in the heavy cream. Stir to combine and let it warm through, about 2 minutes.
Gradually add the shredded cheddar cheese, stirring constantly, until the cheese is fully melted and the sauce is creamy.
Add the cooked macaroni to the skillet and toss to combine, ensuring the sauce evenly coats the pasta. If the sauce is too thick, add a splash of the reserved pasta water as needed.
Season with salt and black pepper to taste.
Sprinkle the Parmesan cheese and fresh parsley over the top. Stir gently to combine.
Serve warm and enjoy your flavorful Macaroni Medley!
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 85.1 g | 426% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 4239 mg | 184% | |
| Total Carbohydrate | 221.3 g | 80% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 35.8 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1841 mg | 142% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2021 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
