Shrimp and Veggie Mac N’ Cheese
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Shrimp and Veggie Mac N’ Cheese
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| Servings |
| 61.5 cup servings |
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Ingredients
- 1pound whole wheat elbow macaroni
- 1/2cup all-purpose flour
- 1 1/2cups 1% Milk
- 1cup lowfat Plain Greek Yogurt
- 1/4cup low sodium mozzarella cheeseshredded
- 1/2pound shrimpcooked
- 1cup panko breadcrumbs
- 1Tablespoon nutritional yeast
- 2 1/2cups broccoli floretssteamed
- 1cup cherry tomatoeshalved
- 8ounces mushroomscooked
- 1/4teaspoon paprika
- 1teaspoon garlic powder
- 1teaspoon onion powder
Instructions
- Preheat oven to 375 degrees F.
- Cook pasta according to package directions. Set aside.
- Spray your 8×8 baking dish with the avocado oil spray to lightly coat it.
- In a medium non-stick skillet, cook mushrooms until tender. Add in smoked paprika, garlic powder and onion powder.
- Add in flour and whisk until blended. Gradually pour in milk and Greek yogurt, while whisking to combine smoothly. Reduce heat to low.
- Sprinkle in nutritional yeast and mozzarella cheese and stir to combine.
- Add in cooked shrimp, halved cherry tomatoes and steamed broccoli to mushroom sauce mixture.
- Pour mixture into baking dish and top with panko bread crumbs.
- Bake at 375 degrees F for 30 minutes until heated through and breadcrumbs become a golden brown color. Serve immediately.
Recipe Notes
