1/2cupVelveeta cheddar cheese (or cheese of choice)*
salt and pepper to taste
2tsp.red pepper chili flakes (optional)
1/2cupfresh cherry tomatoes, halved
2Tbsp.shredded mozzarella cheese
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Cook the macaroni according to package directions and set pasta aside.
Bring a medium pot of water to boil, boil quartered zucchini for 10-15 minutes or until fork tender. Once boiled, drain water.
Process the zucchini in a food processor. Then add in the avocado and basil and blend again until smooth. Set aside.
In a skillet over medium heat, melt 1 Tbsp. butter and flour to make a roux. Then add in the milk, zucchini/avocado mixture, spinach, and the other Tbsp. butter. Stir until mixed.
Add in the cheese, nutritional yeast, salt and pepper (and red pepper chili flakes if using) and stir until cheese melts. Lastly add in the cooked macaroni and cherry tomatoes. Mix well until noodles are coated. Serve warm and top with shredded mozzarella cheese.
Use your favorite cheddar cheese in place of Velveeta if you prefer.
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