One Pot Veggie Mac & Cheese

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We had this tonight, and I'm not the biggest mac & cheese person, but I really liked this stuff. It was nice and cheesy, and I liked the addition of veggies. Plus, it was wicked quick and easy. Abigail wasn't sure she would like it because of the asparagus, but ended up downing her bowl. So it was a win for all.

One Pot Veggie Mac & Cheese

Baby bella mushrooms (however much you'd like)
2 cloves garlic, minced
1 tbsp evoo
1 1/2 c pasta (I used cavatappi, and next time I would use more)
Cherry tomatoes, quartered (how ever many you'd like)
1 handful asparagus, chopped
1 c whole milk
1 c chicken stock
4 oz shredded triple cheddar (white, sharp, and mild cheddar)
1/2 c grated fresh Parmesan cheese
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp paprika
freshly cracked black pepper
2 tbsp flour

Slice mushrooms, mince garlic, and put them together in a large saute pan or pot on the stove with olive oil. Cook over med-high heat until mushrooms are spongy and garlic is tender.

Add the rest of your ingredients and stir. Bring to a boil, then reduce heat an cover, stirring very frequently so nothing sticks. Cook on low heat for about 15 minutes or until pasta is tender and cheese is melted and nicely incorporated.

Bon Appetite!

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