Last week was awesome in so many ways. I worked out every morning but one (LOVE getting in and out of the gym by 7 AM!), I went to work in my classroom and things are pretty much all set to go, I saw a bunch of my favorite students from last year, and I FINALLY ordered a decal for the nursery! It should be here in about 5 days (it’s coming from Canada), and I will most certainly post a picture the second it’s up.
I also made this mac and cheese, absolutely full of vegetables, and we both loved it. I think the secret to this recipe’s success is that it doesn’t try to get too healthy. There’s still lots of cheese and carbs, but the vegetables really add great flavor and texture. It feels like comfort food, but with the added bonus of spinach, kale, and broccoli.
I served it with what I’m pretty sure is the best salad I’ve made all summer. Red leaf lettuce, halved red grapes, toasted slivered almonds, and goat cheese with honey-balsamic dressing. I want to eat this dinner again right now!
(adapted from The New Moosewood Cookbook)
3 cups elbow-shaped pasta (I used brown rice pasta)
1 tbsp butter
1 large yellow onion, chopped
2 cloves garlic, minced
8 ounces white button mushrooms, sliced
2 cups chopped broccoli florets
1 tsp salt
1 1/2 cups roughly chopped fresh spinach
1 cup roughly chopped fresh kale
1 cup cottage cheese
1/2 cup yogurt
2 cups shredded cheddar cheese
Preheat the oven to 350 F.
Heat the butter in a large skillet over medium. Add the onions and saute until soft, 4-5 minutes.
Add the garlic, mushrooms, and broccoli and cook, stirring, for about 5 minutes. Add the spinach and kale and continue cooking until they are tender. Stir in the salt and some freshly ground black pepper.
While you’re sauteeing the vegetables, boil the pasta according to package directions, then drain and put in a large bowl.
Add the vegetables, cottage cheese, yogurt, and about 1 1/2 cups of cheese. Mix well, then spread in a 13 x 9″ pan, sprinkle with remaining cheese, and bake for about 20 minutes, or until heated through.