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.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.

Step 2

Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Step 3

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.

Step 4

Gradually whisk in the milk, ensuring there are no lumps. Continue simmering and stirring until the mixture thickens, about 5 minutes.

Step 5

Add the shredded cheddar cheese, Monterey Jack cheese, and grated Parmesan. Stir until the cheeses are fully melted and the sauce is smooth.

Step 6

Season the cheese sauce with salt, black pepper, and paprika. Adjust to taste if necessary.

Step 7

Toss the cooked macaroni with the cheese sauce until well coated.

Step 8

Layer the diced red, orange, and yellow bell peppers, thawed peas, and shredded purple cabbage evenly across the bottom of the greased baking dish.

Step 9

Pour the macaroni and cheese mixture over the vegetables, spreading evenly.

Step 10

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.

Step 11

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

Serving size	(2598.4g)

Amount per serving	% Daily Value*
Calories	5011.5

Total Fat 238.1g	0%
Saturated Fat 142.0g	0%
Polyunsaturated Fat 0.8g
Cholesterol 711.8mg	0%
Sodium 6280.8mg	0%
Total Carbohydrate 491.3g	0%
Dietary Fiber 41.8g	0%
Total Sugars 86.9g
Protein 238.9g	0%

Vitamin D 418.1IU	0%
Calcium 4833.1mg	0%
Iron 28.6mg	0%
Potassium 3605.8mg	0%

*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.

Source of Calories

Fat: 42.3%

Protein: 18.9%

Carbs: 38.8%