When I heard about “green mac” I was instantly intrigued. I found out about this craze from 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 was drooling simply reading the ingredients!
I am a fam of finding ways to sneak veggies into foods that seem ‘unhealthy.’ (The dietitian in me can’t help it). I have made a sweet potato mac and a butternut squash mac as well so I am super excited to be sharing this macaroni and cheese recipe with you now!
In addition to the zucchini, avocado, and frozen spinach, I used nutritional yeast.
Information on nutritional yeast:
Rich in B vitamins
High in protein (great source for vegans)
2 Tbsp. = 8-10g protein and 5-9 carbohydrates, 4-5 g fiber
Strong flavor – some saw it is similar to actual cheddar cheese
It does make for a great substitute for cheese if you live a vegan/vegetarian lifestyle!
Ways to use it: Sprinkled on salads, mixed with quinoa, rice, potatoes, popcorn, roasted veggies, or in this recipe!
OK ok okaaaay, so if you read the ingredients below you WILL see that I used Velveeta. Yep. Sue me. It takes any macaroni and cheese recipe to the next level and I know you know it!! Only 1/2 cup is used. It’s OK to splurge. After all, this is macaroni and CHEESE!
If you are totally against Velveeta, you can make a basic white sauce instead:Makes 1 cup: 2 tablespoons butter 2 tablespoons all-purpose flour Pinch of salt 1 cup 2 % milk pinch of turmeric for “cheese” color Melt butter over medium heat in a small saucepan. Whisk in the flour, salt, and turmeric until smooth. Gradually whisk in the milk, adding it slowly, until the mixture just comes to a boil. Cook and stir for 2 minutes or until thickened