Macaroni Special
Elevate your pasta night with this irresistible Macaroni Special—a creamy, cheesy, and flavor-packed medley that’s as easy to make as it is delicious! Tender macaroni pasta is coated in a luscious sauce of melted cheddar and parmesan, enriched with heavy cream and perfectly spiced with paprika and chili powder for a subtle kick. This vibrant dish bursts with the freshness of bell peppers, sweet corn, and cherry tomatoes, all sautéed to perfection with fragrant garlic and onions. Ready in just 35 minutes, this one-pan wonder is topped with fresh parsley for a finishing touch that’s as aromatic as it is visually stunning. Perfect for weeknight dinners or casual gatherings, the Macaroni Special will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 300 grams macaroni pasta
- 2 tablespoons olive oil
- 3 units garlic cloves
- 1 medium yellow onion
- 2 units bell peppers (mixed colors)
- 200 grams cherry tomatoes
- 150 grams sweet corn (cooked or canned)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 150 milliliters heavy cream
- 150 grams grated cheddar cheese
- 50 grams grated parmesan cheese
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 liter water
Instructions
Bring 1 liter of water to a boil in a large pot. Add a teaspoon of salt and cook the macaroni pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, prepare the vegetables. Finely mince the garlic, dice the onion, and chop the bell peppers. Halve the cherry tomatoes.
In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and diced onion, and sauté for 2-3 minutes until fragrant and translucent.
Add the chopped bell peppers to the skillet and cook for an additional 3 minutes until slightly softened.
Stir in the cherry tomatoes and sweet corn, then season the vegetables with chili powder, paprika, salt, and black pepper. Cook for 2 minutes, allowing the spices to blend with the vegetables.
Lower the heat to medium-low and pour in the heavy cream. Stir well to combine with the vegetables. Simmer for 2 minutes.
Add the grated cheddar cheese to the skillet and stir until it melts into a creamy sauce.
Add the drained macaroni pasta to the skillet and gently toss to coat the pasta evenly with the creamy vegetable sauce.
Sprinkle the grated parmesan cheese over the pasta and cook for 1 minute until melted.
Garnish the dish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
3026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 4709 mg | 205% | |
| Total Carbohydrate | 310.6 g | 113% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 40.8 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1860 mg | 143% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2717 mg | 58% | |
*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.
