I think I've made over a dozen different kinds of veggie mac and cheese in the past couple of years. It's a favorite of my family and I like having those hidden veggies in there!
Adapted from Around the Plate
• 10 oz. package frozen spinach, thawed
• 1 3/4 cup skim milk
• 2 cups shredded sharp cheddar cheese
• 10 oz. package of frozen squash, thawed
• 2 cups pasta (the kind with veggies mixed in works great too!)
• 1/3 cup plain Greek yogurt
• 1/4 cup grated Parmesan cheese
• salt & pepper
• 1/4 cup breadcrumbs
1. Boil your water for the pasta. While waiting for the water to boil, preheat the oven to 450 and spray a 9" x 13" baking dish with non-stick cooking spray.
2. Squeeze the excess water out of the thawed spinach. I usually take it in handfuls and squeeze it in the sink.
3. Heat the milk and squash in a small pot until warm. Stir occasionally until the sauce starts to thicken.
4. Remove the sauce from the heat and add in the cheddar cheese. After the cheese melts, add in the Greek yogurt and a little salt & pepper.
5. When the pasta water is boiling, add the pasta and cook for only about 4 minutes. The rest will get cooked in the oven.
6. Drain the water from the pasta and combine with the cheese sauce and spinach.
7. Spread the mixture into the baking dish and top with breadcrumbs.
8. Bake for 25-30 minutes or until the top is golden brown and crispy.
9. Remove from the oven and top with Parmesan cheese.