Over the Rainbow Macaroni and Cheese
Brighten up your comfort food repertoire with "Over the Rainbow Macaroni and Cheese," a vibrant twist on the classic dish that blends creamy decadence with a colorful medley of fresh vegetables. This recipe features tender elbow macaroni enveloped in a luscious, homemade three-cheese sauce starring sharp cheddar, Monterey Jack, and Parmesan, seasoned to perfection with hints of paprika and black pepper. What sets this dish apart is its playful presentation: layers of diced red, orange, and yellow bell peppers, sweet peas, and shredded purple cabbage add a pop of color and a subtle crunch beneath the golden-baked top. Ready in under an hour and perfect for feeding a crowd, this eye-catching casserole is both a feast for the eyes and a soul-warming treat. Whether served as a hearty side or a stunning main dish, it's the ultimate way to bring comfort and creativity to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 3 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup frozen peas, thawed
- 1 cup purple cabbage, shredded
- 2 green onions, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking continuously to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Continue simmering and stirring until the mixture thickens, about 5 minutes.
Add the shredded cheddar cheese, Monterey Jack cheese, and grated Parmesan. Stir until the cheeses are fully melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, and paprika. Adjust to taste if necessary.
Toss the cooked macaroni with the cheese sauce until well coated.
Layer the diced red, orange, and yellow bell peppers, thawed peas, and shredded purple cabbage evenly across the bottom of the greased baking dish.
Pour the macaroni and cheese mixture over the vegetables, spreading evenly.
Sprinkle the top with additional shredded cheese if desired and bake in the preheated oven for 20-25 minutes, or until bubbling and golden on top.
Remove from the oven and let cool for 5 minutes. Garnish with chopped green onions before serving to highlight the full rainbow of colors.
Nutrition Facts
Calories |
5012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.1 g | 305% | |
| Saturated Fat | 142.0 g | 710% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 6281 mg | 273% | |
| Total Carbohydrate | 491.3 g | 179% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 86.9 g | ||
| Protein | 238.9 g | 478% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 4833 mg | 372% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 3606 mg | 77% | |
*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.
