Confetti Mac & Cheese

INGREDIENTS

• 1-1/2 cups uncooked elbow macaroni
• 1 cup chopped onion
• 1 cup chopped red or green bell pepper
• 3/4 cup chopped celery
• 1 cup Sargento® Ricotta Cheese
• 1 cup (4 oz.) Sargento® Artisan Blends® Shredded Swiss Cheese
• 1/2 cup (2 oz.) Sargento® Shredded Mild Cheddar Cheese
• 1/2 cup milk

• 3 egg whites
• 3 Tbsp. all-purpose flour
• 1 Tbsp. butter
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. hot pepper sauce

DIRECTIONS

• 1

  Preheat oven to 350°F. Coat 2-quart casserole with nonstick cooking spray; set aside. Prepare macaroni according to package directions, omitting salt. During last 5 minutes of cooking add onion, bell pepper and celery. Drain pasta and vegetables.

• 2

  While macaroni is cooking, combine Ricotta, Swiss, Cheddar, milk, egg whites, flour, butter, salt, black pepper and pepper sauce in food processor or blender; process until smooth. Stir cheese mixture into pasta and vegetables.

• 3

  Pour mixture into prepared casserole. Bake 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.