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.
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https://livingthegourmet.com/2014/11/quick-mac-n-cheese.html
Enjoy with Love,
Catherine
xo
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