Confetti Mac'N Cheese

Mac and cheese gets a glow-up with sauteed onions and green bell peppers stirred right into the cheesy sauce.

A full pound of process cheese spread melts into milk for a sauce that’s impossibly smooth and clings to every elbow of macaroni.

The sauteed veggies add little pops of color and a savory sweetness that makes this way more interesting than the boxed stuff.

A quick bake in the oven gets everything bubbly, and a shower of Parmesan on top adds a salty, nutty finish.

Thirty minutes from start to table. That’s hard to beat on a busy weeknight.

Kitchen Tips

• Cook the macaroni just until al dente. It finishes cooking in the oven, and overcooked pasta turns mushy in the casserole.
• Melt the cheese over low heat and stir constantly. Process cheese is forgiving, but high heat can still make it grainy.
• For extra crunch, mix breadcrumbs with melted butter and sprinkle over the top before baking.
• Leftovers reheat well with a splash of milk to loosen the sauce back up.