This month is all about challenging yourself to go meatless (or cut back on your meat consumption) this May for the No Meat May Challenge! This vegetarian challenge was started to bring awareness to animal welfare, environmental issues, and the health benefits of cutting back on meat consumption.
I’m definitely a huge supporter of cutting back on meat consumption, so every Monday during the Month of May I’ll be coming at you with a delicious vegetarian recipe from the Clean & Colorful Solution to make your No Meat May Challenge tastier.
Mac & Cheese you can be proud to eat
Let’s face it, mac and cheese is one of those comfort foods that is hard to pass up. Unfortunately, it’s also one of the foods that we should pass up. These days, not only is it packed full of highly refined pasta, but we’re now using imitation cheese powder for the sauce instead of cheese.
Next time you’re dying for a little mac and cheese in your life give this recipe a try! As always, I’ve snuck in a few veggies to up the nutrition and flavor factor. This recipe also calls for two types of real cheese which makes for a delicious cream sauce.
This mac and cheese recipe is easy to make and your family will love it. Plus, the veggies are pretty hidden so your kiddos won’t even notice they are there! Make sure to give this recipe a try next time you have a family gathering. You can also make lots and freeze some for later!
- 2-1/2 cups Unsweetened Almond Milk
- 1 Cauliflower (5-6″)
- 1 Yellow Squash
- 8 oz Elbow Macaroni Pasta
- 1 cup Cheddar Cheese
- 1 T Dijon Mustard
- 1 oz Parmesan
- 1/4 cup Breadcrumbs
- Salt and Pepper to taste
- Preheat oven to 400 degrees.
- Heat large pot with water and cook elbow macaroni until tender.
- In a separate pot, fill with water and bring to a boil. Cook the cauliflower for 25 minutes. You want it to be super tender.
- Using a cheese grater, grate the squash onto a plate.
- Strain the cauliflower and put it into a food processor or blend with the almond milk, cheese, mustard salt and pepper and blend until it is smooth as possible.
- Spray a casserole dish with oil and add cooked pasta, grated squash and top with cauliflower cheese sauce. Toss to mix well. Top with Parmesan cheese and bread crumbs.
- Bake for 30 minutes until top is crispy.
Did you give this recipe a try? Let us know what you think in the comments below.
Get your 28-day vegetarian meal plan
Going vegetarian for a month is lots easier than you thought! Give these 28 day vegetarian meal plans a try. You can pick from a 1250 or 1500 calorie level, and have breakfast, lunch and dinner figured out for the next 28 days. Not only will you feel better, but you might lose a few pounds too! Make sure to get 1250 or 1500 meal plan here!
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