I have always and will always be all about mac n cheese. I think it is safe to say it is one of my most favorite comfort foods.
However, the sad fact of the matter is that it isn’t necessarily the healthiest. BUT – throw in some veggies, and it’s healthy, right?!
This easy Veggie Mac N Cheese was definitely a comfort food, while still consuming some fresh veggies.
2 tbsp extra virgin olive oil
4 garlic cloves, diced
3 cups whole grain whole wheat elbow noodles
1 1/2 cups cherry tomatoes, diced in half
1 large handful of asparagus, cut into 1 inch pieces
2 cups organic chicken broth
2 cups skim milk
1/2 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
1/2 tsp paprika
1/4 tsp onion powder
2 tbsp whole wheat flour
salt and pepper, to taste
1. Sauté garlic in the olive oil in a large sauce pan for a few minutes on medium heat, until tender.
2. Place all of the remaining ingredients into the pot, stirring constantly. You don’t want the cheese to stick to the bottom of your sauce pan! Stir constantly, bringing to a slow boil. Let this cook, while stirring, for 15 minutes or until all the pasta has absorbed the milk/chicken broth.