Mushroom Spinach Mac and Cheese recipe
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Ingredients
- 1 (16 ounce) package elbow macaroni 1 (12 ounce) package soft silken tofu 8 ounces shredded Swiss cheese ½ cup Greek yogurt 1 teaspoon Dijon mustard 1 tablespoon olive oil 8 ounces portobello mushrooms, stemmed and sliced 1 cup frozen spinach, thawed 1 green bell pepper, chopped 1 onion, diced 2 cloves garlic, minced salt and ground black pepper to taste
Nutrition Info
- 524 caloriescarbohydrate: 66.2 gcholesterol: 38.5 mgfat: 17.3 gfiber: 4.4 gprotein: 25.9 gsaturatedFat: 8.3 gservingSize: -sodium: 160.4 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Mushroom Spinach Mac and Cheese
Directions
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain and transfer to a 9x13-inch casserole dish.
Preheat oven to 350 degrees F (175 degrees C).
Blend tofu in a food processor until smooth, about 2 minutes. Add Swiss cheese, Greek yogurt, and Dijon mustard, mix well to combine.
Heat oil in a large skillet over medium-high heat. Add mushrooms, spinach, green bell pepper, onion, and garlic, saute until tender, about 5 minutes. Stir tofu mixture into the skillet. Cook until flavors combine, 2 to 3 minutes. Season with salt and ground black pepper.
Spoon tofu and mushroom mixture over macaroni in the casserole dish, mix to combine. Cover with aluminum foil.
Bake in the preheated oven until bubbly and golden, about 30 minutes.