Mac & cheese.
Who doesn’t love it?

While it is delicious, it isn’t always the healthiest, unfortunately.
But Matthew & I were craving it the other day and decided to try a healthy take of it.

Here’s what we used (FYI this made us like 4 meals – yay leftovers!):

• A box of Chickpea Pasta (we used Banza)
• A handful of Spinach
• A handful of Chopped Broccoli (frozen is fine!)
• Tofu (finally found some at Sprouts!! Who knew everyone would be hoarding tofu during this quarantine?!)
• 1/2 cup Greek Yogurt
• 2 cups of Cheese (we used shredded cheddar)
• 1/4 of an onion (1/4 is def an estimate)
• Garlic Powder
• Hot Sauce (optional, but highly recommended)
• BBQ Sauce (optional, but highly recommended)
• Tomatoes (also optional, but def add these)

& here’s how we did it:

1. Cook the chickpea pasta according to box instructions
2. Drain tofu and cut into small squares and place in pan over medium heat
3. Add broccoli, garlic powder, chopped up onion, BBQ sauce, and hot sauce to pan as the tofu cooks
4. After about ~10 minutes, stir cheese and Greek yogurt into tofu mix
5. Once the pasta is done, drain and mix into the tofu mix
6. Separate pasta into bowls and enjoy with any additional toppings – I added canned diced tomatoes, nutritional yeast, and some extra hot sauce to mine!

^ mine is on the left (check out those tomatoes ❤) & Matthew’s is on the right (no tomatoes bleh)

This mac was actually extremely creamy, thanks to the Greek yogurt and quite possibly just as good as regular mac and cheese…
Give it a try and let me know if you agree in the comments below!