The tastiest mac & cheese I have made yet…
This recipe was inspired by The Scarlet Pepper’s Green Mac & Cheese recipe. She said it is a recipe her kids totally love…so I guess I am a kid at heart still because I drooled over simply reading the ingredients! I always like finding a way to sneak veggies into foods that seem ‘unhealthy.’ I have made a sweet potato mac and a butternut squash mac as well so I was super excited to make this zucchini and spinach mac next! I encourage you to get creative with your recipes as well to amp up the nutritional value! Enjoy!
Information on nutritional yeast from nutritionstripped.com :
Nutritional yeast is an inactive form of yeast used as a food, it’s light/golden yellow in color and most popularly found in flakes. Basically, yeast is cultured and grown typically on a glucose medium like molasses or sugar cane. When the yeast has grown, it’s killed with heat, processed, and dried- this process leaves an inactive nutrient rich yeast. I consider nutritional yeast a “superfood” because it contains heaps of B vitamins, protein, and fiber in a very small volume. Nutritional yeast has a strong flavor and the taste is similar to a rich sharp cheddar cheese, hence why it’s so popular in vegetarian and vegan lifestyles- it makes the perfect cheesy substitute sans dairy.
Ways to use it: Sprinkled on salads, mixed with quinoa, rice, potatoes, popcorn, roasted veggies, or in this recipe! 🙂
Nutrient breakdown of NUTRITIONAL YEAST | *per 2 tablespoons
Protein | 2 tablespoons of nutritional yeast contains 8-10g protein (depending on brand), a “complete” protein
Fiber | 2 tablespoons of nutritional yeast contains 4-5g fiber (depending on brand)
Carbohydrates | 2 tablespoons of nutritional yeast contains only 5-9g carbohydrates (depending on brand)
Hope you enjoy and find a way to include nutritional yeast in your diet!
- 1 zucchini
- 2 cup elbow macaroni
- 1/2 cup fresh cherry tomatoes, halved
- 1 cup frozen spinach
- 1 bunch fresh basil
- 1 large avocado
- 2 Tbsp. unsalted butter
- 1 Tbsp. AP flour
- 1/2 cup skim milk
- 1/2 cup Velveeta shredded cheddar cheese
- 2 Tbsp. shredded mozzarella cheese
- 2 Tbsp. Nutritional Yeast
- 2 tsp. red pepper chili flakes
- salt and pepper TT
- Chop zucchini into small pieces. Boil for 15 minutes. Once boiled, drain water and puree in a food processor. Add in avocado and basil and blend again.
- Cook the macaroni according to package directions.
- In a skillet over medium heat, mix 1 Tbsp. butter and flour to make a roux. Then add in the milk, zucchini/avocado mixture, spinach, and another Tbsp. butter. Stir until mixed well.
- Add in the cooked macaroni, halved cherry tomatoes, Velveeta, nutritional yeast, and seasonings. Mix well. Serve warm and top with mozzarella cheese.