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Veggie Mac and Cheese
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Serves 4 |
Healthy, flavorful and so easy to make.
|1/4 teaspoon paprika|
|1 tablespoon extra virgin olive oil|
|1 cup whole milk|
|1/2 cup grated parmesan cheese|
|Cracked black pepper, (to taste)|
|2 oz grated cheddar cheese|
|1 container cherry tomatoes, (halved)|
|1 container baby bella mushrooms, (sliced)|
|1 cup chicken stock|
|2 tablespoons whole wheat flour|
|1/4 teaspoon kosher salt|
|2 oz grated Monterey jack cheese|
|12 stalks asparagus, (chopped)|
|2 cloves garlic, (minced)|
|1/4 teaspoon garlic powder|
|1 1/2 cups whole wheat elbow macaroni|
- Pour olive oil into a pan. Bring to medium-high heat. Once hot, add garlic and mushrooms. Saute until garlic is tender and mushrooms are spongy.
- Pour chicken stock into a pot. Pour everything from pan into pot. Add paprika, whole milk, parmesan cheese, cracked black pepper, cheddar cheese, cherry tomatoes, baby bella mushrooms, whole wheat flour, kosher salt, Monterey jack cheese, asparagus, garlic powder and elbow macaroni to pot. Bring pot to a boil, then reduce heat, cover and cook for 15 minutes. Stir frequently.
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