Vegetable Macaroni And Cheese

 

Vegetable Macaroni And Cheese

Yields 10 servings

1 pound elbow macaroni

8 ounces cream cheese

4 tablespoons butter

8 ounces heavy cream

1 tablespoon olive oil

1 cup broccoli, chopped

1 cup yellow bell pepper, diced

2 cup spinach

½ cup + ½ cup freshly grated parmesan, divided (Step 7 & Step 11)

1. Preheat oven to 350 degrees F.
2. Prepare a 9×13 baking dish.
3. Prepare the elbow macaroni, al dente, according to package directions.
4. Remove and drain the pasta, then set aside.
5. In a large pot, add the milk, cream cheese, and butter, and allow to heat over medium heat.
6. Whisk until butter and cream cheese have melted, stirring frequently. *Do not boil*
7. Remove from heat and stir in 1/2 cup of parmesan, set aside.
8. In a sauté pan, add olive oil, broccoli, and bell pepper, then heat over medium-high heat until broccoli begins to soften and darken.
9. Add spinach and cook for about 2 minutes.
10. Add the veggies and pasta to the large pot with the sauce and mix until well combined.
11. Pour into the baking dish, top with 1/2 cup parmesan, and cover with foil.
12. Bake for 15 minutes, then uncover and bake an additional 5 minutes or until parmesan melts.
13. Serve and enjoy

 

 

Vegetables and pasta, the best of both worlds.

 

 

Thank you so much for stopping in today, I hope everyone is staying well!