I was rushing around too much the first time. Make sure you prep everything else before you start the pasta too. I used a lot more milk than the recipe called for, but it came out much better this second time. It was getting too thick, so I just kept it close by and added more when I needed to in order to adjust the consistency. The shells weren’t quite done at 15 minutes of constant stirring. It came out much better when I didn’t stop stirring at all this second time, and I did this for closer to 20 minutes. In my opinion, the asiago flavor completely wiped out the flavor of the other two cheeses during the first round, so I decided to omit the third cheese the second time.Īlso, when it says stir constantly, it really means stir non-stop at least for me. The second time, I only used gouda and sharp chedder. I used asiago cheese the first time, as a substitute for parmesan. I’ve made this twice, and I tweaked it a bit this second time around. Anything goes as long as you pile on those veggies!
FREE REMAKE OF BROCCOLI BEAT MAC
The veggie love doesn’t stop there - you can whip up confetti mac short-cut style with a box of all-natural macaroni and cheese or even one of the all-natural or even vegan varieties that health food stores and larger grocery stores carry. This dish is quick, easy, and contains only natural, whole ingredients. So… how was it?!Įasy, cheesy, goodness! To turn this pot-o-comfort food into a balanced meal, pair a serving of confetti mac with a leafy green salad and there’s no reason for you to feel anything but happy.īulking up a standard 1-cup serving of macaroni with cheese with a pile of veggies not only gives you a larger pile of delicousness on your plate but also packs in an extra dose of vitamins and antioxidants. * Percent Daily Values are based on a 2000 calorie diet. I also have a Bacon Broccoli Mac and Cheese recipe I’m just wild for! Peas, carrots, broccoli, kale, squash, onion, etc… If you like it – cook it up and add it! Use any combination of vegetables you can dream up. Also the anti-caking agents and additives in pre-shredded cheese will not melt properly and won’t work as well for this macaroni and cheese. They have more flavor, better flavor, and zero sketchy additives. I’m always an email or tweet away if a random question pops up – don’t hesitate to ask! why use freshly grated cheese?
I’ll try to re-test with larger shells and different pasta as time goes by to provide instructions for any substitutions you might need to make! Just let me know if there’s something you need me to test! Because the recipe was written using mini shells, less time was needed to cook the pasta. Even medium pasta of a different shape might need to be partially boiled in water for a few minutes because they seem to soak up milk differently than the mini shells I used. If you’re using larger noodles, par-boiling the pasta in water before adding to the milk will help them cook faster and more thoroughly. The amount of milk and cheese needed may increase with noodle/macaroni size. This post is a teensy bit on the long side, but it’s merely because I have tons of photos and lots to say! The recipe itself is quick, easy, and will only require you to clean one pot.Ĭleaning multiple pots and pans by hand is the bane of my existence and I have no less than a zillion scratch marks on my steel sink to prove just how angry it makes me. The teasing has come to and end! I come bearing gifts in the form of the from-scratch version of my Shortcut Confetti Mac. You may now do a celebratory lap around the room.
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