Cheese”burger” Mac & Cheese
When I first went vegetarian, I thought I could just make up a box of something and just leave out the meat – then I started reading labels and realized how so not healthy that option was. With that I started experimenting to see what “out of the box” options I could come up with that would have the same great taste but healthier (i.e. less sodium). It took a bit of time until I could figure out the right method, but now I have down to a science! Even better, this dish can be adapted for vegans and all cooks up in one pot. The one pot paste took a bit of time to get used to but the trick is to add less water than you think as seriously much easier to add more water later than to eat a soggy mess (trust me).
For an added crunch, add some fresh spinach at the very end – or some kale! To add an extra punch, I used tomato pasta which also gave the dish a fantastic shade of red. I’m a huge fan of flavored pastas, especially ones that I don’t have to make myself, even if I know they aren’t as healthy as they might advertise to be. All the flavors of a cheeseburger, minus the meat!