Monday, April 6, 2015

Veggie Mac and Cheese

Mac and cheese + veggies. Easy and hearty enough for a main dish. When I make mac and cheese I usually make the sauce separately, but this is a one-dish meal: the 'cheese sauce' is nothing more than shredded cheese and greek yogurt.

Pssst. If you're looking for a recipe that hides veggies well, the shredded yellow squash disappears in this dish.

Veggie Mac and Cheese

2 cups gluten free noodles

1/2 block sharp cheddar cheese, shredded
1/2 c. greek yogurt

1 shredded yellow squash
1 bunch of asparagus, chopped into pieces
or other leftover or sad vegetables:

salt and pepper, to taste

Put the noodles on to boil while preparing and shredding the other ingredients.
Once the noodles are done, drain and pour the noodles back into the pot. Stir in the vegetables and let them cook for a few minutes to warm, then stir in the cheese, greek yogurt, salt, and pepper. Once the cheese melts, dinner is done!

Makes enough for 2 plus lunch.

1 comment:

Suzy :) said...

Dude I made the most BOMB butternut squash mac n cheese the other day. Remind me to send you the recipe