Loaded Mac and Cheese

Loaded Mac and Cheese with kidney beans, garlic, and broccoli. This recipe is vegan-friendly if you can believe it! Of course, if you prefer dairy, you can just use classic macaroni and cheese either in a box or homemade and prepare the beans and broccoli separately. This recipe is perfect for growing kids and the whole family if you need a quick, filling fix for dinner or it makes for a great potluck side.

Ingredients

Serves: 3-4 Time: 35-40 minutes

Loaded Mac and Cheese

• 1/2 Box Pasta: macaroni, penne, rigatoni, or shell
• 1 Tbs vegan butter
• 1/2 cup nutritional yeast
• 1/4 cup vegan mozzarella (optional)
• 1/4 cup non-dairy milk (we used Planet Oat)
• 1 can red kidney beans, drained and rinsed
• 2 garlic cloves, minced
• 1 bay leaf
• 1 tsp old bay seasoning
• Salt and black pepper to taste
• 1 cup broccoli florets, chopped

Directions

1. In a large pot, begin boiling enough water to cover the pasta.
2. In a small pan, add the drained kidney beans and combine them with the garlic, bay leaf, and old bay. Set heat to low and cover with a lid. Allow it to simmer for about 10-12 minutes.
3. In another pot or using a colander over the pasta water, boil or steam the broccoli until tender but still bright green.
4. Once the pasta water is boiling, add in the pasta and cook until soft.
5. Set broccoli aside for later once cooked.
6. After the pasta has cooked, remove it from the stove and drain water. Return to stove on low heat.
7. Add vegan butter, nutritional yeast, non-dairy milk, and optional vegan cheese to the pasta. Stir well with a wooden spoon. Add salt and pepper to taste.
8. Remove the bay leaf from the beans and combine the beans with the pasta.
9. Add the broccoli to the pasta.
10. Stir well, taste, and adjust seasoning as desired.
11. Serve with chopped scallions or extra cheese and enjoy!

Nutrition Information

Nutrition Disclaimer

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