M...eat...less
Damn Greedy girl,
back at it again with the mac n cheese! Yes another one, this time it’s a green
mac n cheese. I said recently on my Instagram that since we updated our herb
and vegetable garden I’m finding uses for the new herbs and veggies left, right
and center. The best recipes are inspired by your grocery shopping trip or even
a simple visit to your herb and vegetable garden.
Sunday
Morning I reaped a whole heap of goodies including arugula and spinach. I had several
ideas of how to combine the two to make a lovely meal, but ultimately settled
on a mac and cheese. It’s very herby, creamy and delicious. To be honest you
probably don’t even have to bake this. It could absolutely work as a creamy mac n cheese
bowl.
It’s a nice
way to switch up your regular mac n cheese, especially since its introducing veggies into the mix. This mac n cheese
has no cheddar in it whatsoever, no pepper jack, no smoked gouda none of that.
Kept it super simple with only two cheeses, cream cheese for its texture and Parmesan for a salty bite. Feel free to add whatever cheeses you like, but the
herbs and veggies with the Parmesan were enough for me.
Ingredients (printable recipe)
1 cup
spinach
1 cup
arugula
4 garlic
cloves
4 basil
leaves
1 tablespoon
coconut oil
4 tablespoon
melted butter
1 cup heavy
cream
1 cup water
or milk
4 oz cream
cheese
5 oz Parmesan cheese
½ teaspoon
salt (to taste)
1 teaspoon
sugar
1 package
macaroni pasta cooked
½ cup
shredded mozzarella cheese
Instructions
- Preheat oven to 400 degrees
- Cook macaroni pasta in salted water to al dente
- In a food processor or blender combine spinach, arugula, garlic, basil leaves, coconut oil and melted butter, blend into a paste
- Place mixture in a pot over medium heat and warm until the garlic becomes fragrant
- Add heavy cream, water/milk, cream cheese, shredded parmesan cheese, salt and sugar. Stir until the mixture begins to thicken and all the cheese has dissolved
- Add the macaroni to the sauce mix until all the shells are coated with cream sauce
- Place in a baking dish, sprinkle the top with mozzarella cheese and bake until golden brown.
- Allow it to rest for 10 minutes before serving
Greedy Tips:
- Veganize it by replacing the heavy cream with coconut milk, and using plain almond milk instead of the water, Use any vegan cream cheese and vegan cheddar cheese to replace the dairy cheese in the recipe.
Xoxo Greedygirl
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