KSauss Cooks

Over the last couple of months I’ve seen recipes all over the place for a healthier macaroni and cheese.  I decided to try this recipe on the Mushroom Channel because it had ingredients I’ve never cooked with before (if you’re looking for something different, Martha and Real Simple had some promising options too!). 

Ingredients:

8 oz of elbow macaroni

Olive oil

8 oz of cremini mushrooms, sliced

4 cups of mustard greens,  finely chopped

1.5 cups of milk

3 tablespoons of flour

1/4 teaspoon of garlic powder

1/4 teaspoon of red pepper 

1/2 teaspoon dried mustard

1/2 teaspoon salt

1 cup cheddar cheese, shredded

 

Directions:

Cook the pasta according to the package directions. 

In olive oil, saute the mushrooms for 3-5 minutes. Add the mustard greens and cook for an additional few minutes until the greens are wilted.

In a small saucepan, heat 1 1/4 cups of milk so it heats through but doesn’t boil. Combine the other 1/4 cup of milk with the flour, garlic powder, red pepper, dried mustard and salt. Once mixed well, add to the milk that’s cooking. Add the shredded cheese and mix until the milk forms a cheese sauce and thickens. 

Add the cooked pasta to the mushrooms and mustard greens. Pour the cheese sauce on top and stir to combine and serve. 

I LOVED this meal! It had some kick to it, but it definitely wasn’t overly hot or spicy. Since this recipe makes 4 servings, I saved the other 2 servings for lunch. It makes awesome leftovers!