Today is an accomplishment. I've never made anything without butter, until today. This Mac and Cheese has NO butter, but it it's still equally delicious. I think it's because the 2 and a half cups of assorted cheese. It's still kinda healthy, healthier than any other Mac and Cheese I've ever made. Super easy, super delicious, and kinda super healthy. (Hey I tried)
3 cups elbow macaroni ( I used whole wheat)
10 oz shredded cheese ( I used an assortment of extra sharp cheddar, and Swiss)
1 cup plain Chobani Greek yogurt
1 cup fresh Kale
1 cup Roasted Broccoli Florets
1/4 tsp paprika
2 tsp garlic powder
Salt and Pepper
Cook the noodles in water until al dente. Al dente is not cooked all the way. You don't want the noodles to end up overcooked once you add all the goodies. Drain noodles but keep 1/2 cup of the pasta water. Now sauté the kale with a little olive oil and some water, when slightly soft, add the paprika.
To roast the broccoli, crank your oven to 450 degrees. On a baking sheet spread out the broccoli and sprinkle with, olive oil, salt and pepper. Roast for 20 minutes until soft, and broccoli has a light char on the florets.
Now for the cheesy part! Aka, the best part!
That's a lot of cheese. Ok now add the noodles, water, cheese, Greek yogurt, and garlic powder to a large saucepan. Stir and melt until it turns into a smooth, cheesy deliciousness. Add the sautéed kale, and Roasted broccoli and stir until combined. Ta-Dah! Now it's finished and ready to stick a fork in it!
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