Sunday nights often mean pasta for Alex and I. But more spaghetti with mariana sauce? Eh, we were ready for a change. So we thought about what we already had. And inspiration struck!
I cooked gluten-free pasta (elbows), he grated cheese (raw cheddar cheese), and I cut up asparagus, sauteing it a bit in olive oil. Then I combined it all together, along with greek yogurt in place of milk. With salt and pepper to taste. I threw it in the oven for 10 minutes at 400º, and it was delicious! Not only that, but it was also light. Unheard of with macaroni and cheese, at least to me!
The trick is to slightly undercook the pasta, since it’ll continue cooking in the oven. So you don’t want it al dente. Just slightly, but not to the point where it’s crunchy. The best way to describe it is by tasting one and if you react like this: “I’m not sure, but maybe one or two more minute?” is perfect. Then several huge dollops of greek yogurt. You want enough to cover the pasta, but not too much. A bunch of asparagus was just right, cut up into an inch length. Saute it for approximately 5-7 minutes. After mixing everything but the cheese, sprinkle it all over the top. We used about 2/3 of a block.
You’ll know it’s ready to pull out of the oven when the cheese’s slightly browned.
The best part? There’s plenty for leftovers! And you don’t have to follow this recipe exactly. You can easily do whatever you want, switch up the vegetables. Add meat. Change the cheese. Use milk instead of yogurt (although I have a feeling this is what made it light).