Bobby Deen's Veggie Mac and Cheese

Photo by Shelle T.
Adapted from self.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from self.com

Ingredients

  • 1/4

    cup fat-free Greek yogurt

  • 1

    teaspoon Dijon mustard

  • 1/2

    teaspoon salt

  • 1

    teaspoon freshly ground black pepper

  • 1/4

    cup shredded Gruyere cheese

  • 3

    tablespoons grated Parmesan cheese

  • 1

    head cauliflower (about 1 pound), cut into florets, large florets halved

  • 1

    large head broccoli (about 1 3/4 pounds), cut into florets, large florets halved

  • 1

    package (13 1/4 ounces) whole-grain fusilli

  • 1

    cup fresh or frozen peas

  • 2

    tablespoons whole-wheat panko breadcrumbs

Directions

1. Preheat the oven to 425°F. Grease an 8-inch square baking dish with cooking spray. 2. In a small bowl, whisk together the yogurt, mustard, salt, and 1/2 teaspoon of the pepper. Stir in the Gruyere and Parmesan. 3. Bring a large pot of salted water to a boil over high heat. Add the cauliflower and broccoli and cook until just tender, about 5 minutes. Remove the vegetables from the water with a slotted spoon, and transfer them to a large bowl. 4. Return the water to a boil, add the pasta, and cook according to the package directions. About a minute before the pasta is finished cooking, add the peas and cook until heated through. Drain the peas and pasta, reserving 1 cup of the pasta cooking water, and transfer them to the bowl containing the cauliflower and broccoli. 5. Add the yogurt mixture and 1/2 cup of the pasta cooking water to the pasta and veggie mixture, and stir until the cheese is melted and the mixture is well combined; add more pasta water if it seems a little dry. Transfer the mixture to the prepared baking dish, and sprinkle with the panko and the remaining 1/2 teaspoon pepper. Bake until the cheese is bubbly, about 10 minutes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: