Mushroom Spinach Mac and Cheese

Mushroom Spinach Mac and Cheese
  • 1 (16 ounce) package elbow macaroni
  • 1 (12 ounce) package soft silken tofu
  • 8 ounces shredded Swiss cheese
  • 1/2 cup Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • 8 ounces portobello mushrooms, stemmed and sliced
  • 1 cup frozen spinach, thawed
  • 1 green bell pepper, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • salt and ground black pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain and transfer to a 9x13-inch casserole dish.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Blend tofu in a food processor until smooth, about 2 minutes. Add Swiss cheese, Greek yogurt, and Dijon mustard; mix well to combine.
  4. Heat oil in a large skillet over medium-high heat. Add mushrooms, spinach, green bell pepper, onion, and garlic; saute until tender, about 5 minutes. Stir tofu mixture into the skillet. Cook until flavors combine, 2 to 3 minutes. Season with salt and ground black pepper.
  5. Spoon tofu and mushroom mixture over macaroni in the casserole dish; mix to combine. Cover with aluminum foil.
  6. Bake in the preheated oven until bubbly and golden, about 30 minutes.

04/20/2018
Mushroom Spinach Mac and Cheese, recipe PT15M PT1H 5 455 calories

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