ThreeCheese Macaroni with Veggies

Ah, this dish is a comforting hug in a bowl! The combination of cheddar, Parmesan, and Gouda brings a creamy and rich flavor profile, while the vibrant veggies add color and nutrition. Perfect for any day of the week!

Ingredients

• 1 pack spiral noodles (from instant mac and cheese)
• 1 cup cheddar cheese, grated
• 1 cup Parmesan cheese, grated
• 1/2 cup Gouda cheese, grated (if available)
• 1 cup broccoli florets
• 1 bell pepper, diced
• 1 tablespoon butter
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt, to taste
• 2 cups chicken broth (or water)

Instructions

1. Cook the Noodles: In a large pot, bring 2 cups of chicken broth to a boil. Add the spiral noodles and cook according to package instructions until al dente. Drain, reserving a bit of the broth.

2. Sauté the Veggies: In a large skillet, melt the butter over medium heat. Add the diced bell pepper and broccoli florets. Sauté for about 3-4 minutes until they're slightly tender.

3. Make it Cheesy: Reduce the heat to low. Add the drained noodles to the skillet with the veggies. Stir in the cheddar, Parmesan, and Gouda cheeses, along with black pepper, onion powder, garlic powder, and cayenne pepper. Mix until the cheese is melted and everything is well combined. If it looks too thick, add a splash of reserved chicken broth to reach your desired creaminess.

4. Season and Serve: Taste and adjust the seasoning with salt if needed. Serve hot, and enjoy your cheesy, colorful dish!

Flavor Profile

This creamy macaroni brings a delightful balance between rich dairy flavors and the vibrant freshness of the veggies. The cheeses meld beautifully, while the spices give it a nice kick, making each bite a little gourmet adventure!

I hope you enjoy preparing this lovely dish! If you want to adjust anything or add more flair, just let me know!