Mushroom Spinach Mac and Cheese Best Dishes

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Mushroom Spinach Mac and Cheese

"Tofu adds a creamy texture to this healthy spin on Macaroni and Cheese! Great for a facet dish or as a meal by way of itself. Top with bread crumbs, overwhelmed crackers, or cereal before baking if favored."

Ingredients :

1 (sixteen ounce) bundle elbow macaroni
1 (12 ounce) bundle tender silken tofu
8 oz. Shredded Swiss cheese
half of cup Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon olive oil
eight oz portobello mushrooms, stemmed and sliced
1 cup frozen spinach, thawed
1 inexperienced bell pepper, chopped
1 onion, diced
2 cloves garlic, minced
salt and ground black pepper to taste

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H15M

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni inside the boiling water, stirring now and again until tender yet company to the bite, 8 minutes. Drain and transfer to a 9x13-inch casserole dish.
Preheat oven to 350 levels F (175 stages C).
Blend tofu in a food processor until clean, approximately 2 mins. Add Swiss cheese, Greek yogurt, and Dijon mustard; blend well to mix.
Heat oil in a big skillet over medium-excessive heat. Add mushrooms, spinach, inexperienced bell pepper, onion, and garlic; saute till gentle, approximately 5 mins. Stir tofu aggregate into the skillet. Cook until flavors integrate, 2 to a few mins. Season with salt and floor black pepper.
Spoon tofu and mushroom mixture over macaroni within the casserole dish; mix to mix. Cover with aluminum foil.
Bake in the preheated oven till bubbly and golden, about half-hour.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, cook dinner it lightly, and make clean-up less complicated.

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