Community Recipe: Mike's 'rainbow' Mac N Cheese


This Community Recipe was uploaded by the user Mike.

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My rainbow mac n cheese is not a real rainbow with real rainbow colours. Get over it, internet. Love from Mike.


  • 400 g macaroni
  • 350 ml whole milk
  • 30 g butter
  • 20 g flour
  • 75 g cheddar cheese, grated
  • 150 g chorizo
  • 2 tsp smoked paprika
  • 1 pinch saffron
  • 100 ml double cream
  • 40 gal parmesan cheese, grated
  • 1/2 bunch basil
  • 1/2 bunch parsley
  • 150 g spinach
  • 100 ml double cream
  • 60 g feta cheese
  • 500 g beetroot
  • 1/2 tbsp olive oil
  • 100 ml double cream
  • 1 sprig thyme
  • 60 g goats cheese
  • 1 handful breadcrumbs
Start the base

Step 1

Start The Base

Boil a pan of salted water and add the pasta. Cook for 8 minutes, until the pasta is just cooked. Pour the milk into a pan and bring to the boil. Add the butter to a medium saucepan. Whisk the flour into the butter to form a smooth paste called a roux.

Finish the base

Step 2

Finish The Base

Pour the milk into the roux a little at a time, whisking continuously to keep the sauce smooth. Add the cheddar and stir the sauce until the cheese melts. Drain the pasta and stir it into the cheese sauce. Split the mixture into 3 bowls.

Make the beetroot flavour

Step 3

Make The Beetroot Flavour

Preheat the oven to 200ºC. Peel and dice the beetroot into small cubes. Drizzle with a little oil and roast for 40 minutes, until very soft. Add it to a food processor or blender with the double cream, thyme leaves and goats cheese. Stir into one of the bowls of mac ‘n’ cheese.

Make the herb flavour

Step 4

Make The Herb Flavour

Add the basil, parsley and spinach into a food processor or a blender. Pour in 2 tbsp of boiling water, the double cream and the feta. Blitz to get a smooth, bright green sauce. Stir it into the second bowl of mac ‘n’ cheese.

Make the chorizo flavour

Step 5

Make The Chorizo Flavour

In another pan, add a little oil and the chorizo then cook until quite crispy before removing from the heat. Steep the saffron in 2 tbsp of boiling water for 5 minutes. Add the paprika and saffron to the pan, followed by the cream and the Parmesan. Stir it into the third bowl of mac ‘n’ cheese.

Bake and serve

Step 6

Bake And Serve

Tip the cheesy pastas into an ovenproof dish, keeping each colour in three distinct sections, and top with the panko breadcrumbs. Grate over some extra Parmesan and stick it in the oven for 10 minutes, until the breadcrumbs and cheese are browned on top. Grab a few scoops of different coloured mac ‘n’ cheese! Serves 4

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