From the Kitchen of Angie St. John
You know those late summer days when you get an impulse for comfort food and you just have to go with it?! Let me introduce you to my Garden Mac and Cheese Recipe! This dish allows you to take whatever you have on hand from your garden (or the grocery store) and make a perfect weeknight dinner in no time. The best part is, there will be leftovers for you to enjoy throughout the week as well. I used a handful of different veggies, but honestly, any veggie would be delicious in this recipe. Thinking for next time, mushrooms and zucchini…the time after that, adding basil and more tomatoes. The ideas are endless, be creative!
I used the following ingredients:
1 box any type of noodles
1 head of broccoli
1 medium eggplant
2 small summer squash
1 pint cherry tomatoes
1 bag Italian blend cheese
1/4 cup any milk of your choice
Any type of breadcrumbs (to sprinkle on top)
1. Preheat oven to 350 and spray a 13 x 9 glass baking dish.
2. Boil noodles separately. Once fully cooked, drain and rinse under cold water.
3. Chop all veggies (except the tomatoes) to your liking and then boil them for about 5-7 minutes, until they become tender, but not fully cooked. When they still have a snap to them, drain. Combine veggies and noodles in a large bowl and add your cheese and milk. Dump into prepared baking dish and top with tomatoes and then with breadcrumbs. Place in oven and bake until bubbling for about 15 to 20 minutes. Delicious!