I'll tell you I hesitated about using the Broccoli Cheese filling from my Broccoli Cheddar Pockets Recipe for my Leftover Creation. It was so perfect as-is that I didn't want to waste it. I nearly made Eggplant Bruschetta Pasta with one of my canned Eggplant Caponata jars. But, I decided, since that's canned, I can always make that later. And I compromised by making a half-recipe (an 8 x 8 dish instead of a 13 x 9) of this pasta. Just in case.
Baked Broccoli Cheddar Mac
1/2 pound macaroni noodles
2 carrots, (about 1.5 cups) diced
1.5 cups Broccoli Cheddar filling
3 cups Mozzarella cheese, shredded*
1 cup homemade breadcrumbs (or panko)
*3 cups Daiya shredded Mozzarella cheese
Boil pasta. Meanwhile, dice carrots. With about 5 minutes left on pasta. Add carrots to water.
Preheat oven to 400.
Strain pasta and carrots. Add to a bowl and mix with Broccoli Cheddar filling. Spray an 8 x 8 baking dish with non-stick spray. Pour in cheesy pasta. Top with Mozzarella and bread crumbs.
Bake at 400 for 15-20 minutes, until cheese is melted and browning and breadcrumbs are toasted.
I was so wrong to make the half dish. This is fantastic. I absolutely love it. Cheesy and delicious and still tasting wonderfully like broccoli. The toast and cheese on top are just an extra layer of deliciousness.
I will happily make both the original Soup Pockets and this meal again. Yum.
Project: Food Budget
So far just $50 at Kroger this go-around. Adding that to the CSA box, we're at $96 for the month.
- Emily Levenson
- Dairy-Free Cooking
- Motor City Girl In the Steel City
- Veggie Burgher
- The Happy Cactus
- Test Kitchen Tuesday
- Newly Vegan
- Veggie on the Cheap
- MeloMeals: Vegan For $3.33 A Day
- The Veggie Life
- Caroline Cain Holistic Health
- Going Veggie
- Under The Apple Tree
- Be the Change