Monday, October 26, 2020

Healthy Mac and Cheese

I've made a lot of mac and cheese throughout my bentomaking years (I just went back and did a search through the website via the search box on the top right -->). But today I had to find a way to make it without milk. As usual, I also added veggies. This time I used minced broccoli, chopped zucchini, and chopped kuri squash.

You're probably saying, but you need milk! It has to be creamy! Well, I happened to not have milk in the house so I had to find a way to make do. I previously always made a roux with milk and flour but this time I just added shredded cheddar and parmesan to the cooked pasta and sauteed veggies. Guess what? It's still good! You can keep it vegetarian, or add protein if you like; I used soyrizo (so still vegetarian). Use your favorite spices; I used paprika, chili powder, cayenne, cumin, and pepper. Toss together and it's done. So good!

Mac and Cheese No Milk Method

1 pound elbow macaroni, cooked al dente
1 cup broccoli, chopped small
1 cup zucchini, chopped small
1 cup kuri (or other squash), chopped small
1 cup onion, chopped small
3 cloves garlic, minced
soyrizo (or sausage or other protein), to taste
1 cup shredded cheddar cheese
1/2 cup parmesan cheese (or other cheese of choice)

Saute the veggies in olive oil until soft. Add your favorite spices (I used paprika, cumin, chili powder, cayenne pepper, black pepper). Add soyrizo. Add pasta, toss together. Add the cheese, mix together.