Mac and cheese is always a favorite and there are so many ways to dress it up. This was a fun way to use left-over sauce and extra cheese.
It’s simple to make on a weeknight and so comforting on these chillier evenings.
Living the Gourmet
Yields 30
Quick Mac n' Cheese
5 minPrep Time
25 minCook Time
30 minTotal Time
Save RecipeIngredients
- 15.5 oz. can of black beans – drained
- 2 cups marinara sauce
- 1 zucchini – shredded
- 1/4 cup of Italian parsley - chopped
- 8 oz. cheddar cheese – shredded
- 1 cup milk
- 1/2 cup parmesan cheese – grated
- 2 slices bread – crumbled
- 1 lb. of your favorite macaroni
- 3 – 4 pats of butter
- 2 tbs. canola oil
- 2 tbs. olive oil
- 1 lb. of your favorite macaroni
Instructions
- Heat a large frying pan with the oil. Add the shredded zucchini and sauté; add the marinara sauce, parsley and the beans and continue to sauté on a low heat.
- Prepare the macaroni as directed.
- In a sauce pot heat the milk, cheddar cheese and parmesan cheese until the cheese is slightly melted. Do not boil the milk.
- Butter a baking dish and add the cooked macaroni. Add the zucchini and bean sauce and the milk and cheese and toss. Crumble the bread on top; add grated parmesan and a drizzle of olive oil.
- Preheat Oven at 350 and bake for 25 – 30 minutes.
7.8.1.2
39
https://livingthegourmet.com/2014/11/quick-mac-n-cheese.html
Enjoy with Love,
Catherine
xo
**Linking up to these parties / Wow Us Wednesday
1
Ginny Hartzler says
Comedy Plus says
Dottie Sauchelli Balin says
Jerry E. Beuterbaugh says
Jerry E. Beuterbaugh says
gloria says
Big Daddy Dave says
Louise says
Liz says
kitchen flavours says
[email protected] says
Ginnie says