There’s nothing like taking a classic dish and remixing it. Mac & cheese is one of those dishes that can be made so many different ways and it never, ever gets old. Here’s a more veggie version of this soul food classic that was soooooo, sooo good!
¾ pound of cooked corkscrew pasta
4 tablespoons of butter
½ cup of all purpose flour
2 cups of half and half
1 good pinch of salt and pepper
1 teaspoon of garlic powder
½ teaspoon of paprika
1 teaspoon of onion powder
3/4 cup of Mexican crema
2 cups of American cheese product (I used white Velveeta)
1 cup of mild cheddar cheese
1 cup of sharp cheddar cheese
1 cup of mozzarella cheese
2 cups of Italian cheese blend (Parmesan, Asiago, Mozzarella, Romano, Fontina, and Provolone)
1 cup of frozen spinach, drained
1 cup of diced artichoke hearts
¾ cup of feta cheese, plus some of the other mixed cheeses
Start by making the sauce. In a large pot, melt the butter. Once it’s melted, sprinkle in the flour and cook over medium-high heat, stirring often, until it’s a light golden brown. Then, add in the half and half and season with salt, pepper, garlic powder, paprika, and onion powder. Reduce the heat and as the sauce heats, it will thicken. Then, add in the Mexican crema along with all the other cheeses. Be sure to stir well and mix the sauce and cheeses as they continue to melt.
Then, mix in the pasta along with the spinach and artichokes and transfer to a cast iron skillet. Top with the remaining cheeses and feta cheese and bake for 25-30 minutes at 350 until golden brown. Enjoy!
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