Macaroni and cheese has always been a favorite of mine. Growing up, it was the only thing I could “cook” if you consider boiling water and dumping your boxed pasta in the water cooking. As I am learning more about food and making an effort to eat clean, I am changing and adapting my recipes to exclude the processed and powdery preservatives found in easy grocery store meals. I am also adding vegetables into my dishes for an extra punch of nutrients.
This recipe was inspired and adapted from Brooke of www.360yourlife.com. She introduced me to the Ancient Harvest Quinoa Organic Elbow Pasta and I use as our pasta replacement most of the time. I can find at our grocery stores here but you can order off Amazon from links below if you can’t find locally. For those with gluten intolerances, it’s gluten free.
Ancient Harvest Quinoa Pasta Options
Green Mac and Cheese
Prep Time: 10 mins
Cook Time: 35 mins
Keywords: entree gluten-free
Ingredients
- 8 ounce (1 box) Ancient Harvest Quinoa Elbow Pasta
- 3 cups whole milk
- 1 1/2 cup fresh baby spinach
- 3 tablespoons butter
- 4 cups shredded white cheddar cheese
- 1 cup of broccoli florets
- 1 cup peas
- Salt & Pepper to taste
Instructions
Preheat oven to 350F.
Cook pasta according to box.
While pasta cooks, blend spinach and milk in a blender or food processor.
Drain pasta & return pasta to pot on stovetop and remove from heat.
Add milk/spinach mixture to pasta and turn on low heat. Add butter, cheese, peas, broccoli, salt and pepper. Continue stirring and let simmer for 8-10 minutes.
Transfer mixture to a greased 13 x 9 baking dish and bake for 20 minutes or until cheese is bubbling.
Would this still work without broccoli? Anything else you’d add in it’s place?
Yes…leave out the broccoli if you don’t care for broccoli. I haven’t played around with many other veggies but carrots and cauliflower would be good in it too!