Sun Dried Tomato, Broccoli & Portobello Mushroom Mac & Cheese
Thank you to Chickapea Pasta for sponsoring this post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
Sun dried tomato, broccoli & portobello mushroom mac & cheese is a veggie-packed, high protein recipe that is made in less than 15 minutes. Spiral-shaped pasta covered in a creamy cheese sauce and then combined with a rainbow of colors. Gluten Free. Vegetarian.
It’s meal prep Sunday and we are checking in to see how your 2018 meal prep has been going! If you are like us, then you started off the year strong and are beginning to hit that “I don’t really have time” for meal prep slump. It’s normal. It happens to the best of us. Life gets busy, too. We totally get it! Luckily, we have a super simple, mac & cheese recipe that will leave you with no excuses not to have a healthy meal ready in minutes! And the best part, we have this easy recipe for you in two ways! You know, for the days where you are lacking in your veggies and need a little extra 😉
On the days when you are just feeling like you want straight up comfort food for lunch or dinner (heck, even breakfast! Have you ever had cold mac & cheese? It’s delicious!) then you can grab a box of Chickapea Mac & Cheese for a quick and healthy meal. Honestly, how can you ever say ‘no’ to a 2-ingredient meal that packs in over 19g of protein per serving? Winning!
And then we have the recipe for those days when you need a little ‘more’ than just mac & cheese. You know, the days when you are totally lacking in your veggies or need a meal that is a little larger in volume to hit those macros? Yup. That’s where this easy (cheesy) Sun Dried Tomato, Broccoli & Portobello Mushroom Mac & Cheese recipe comes into play.
You can make the entire recipe in a single pot! Say WHAAT? Yup, one pot. Hardly any clean up. Only a few healthy and simple ingredients. Done in less than 15 minutes. What do you think about that?
Add ghee (or butter to your pan) and saute your mushrooms. Remove them and set aside. Then, add the water you will need to cook the pasta into your pot. Steam the broccoli, remove it and make the Chickapea Mac & Cheese according to directs. Then add back in the broccoli, mushrooms and sun dried tomatoes.
Evenly divide the meal prepped mac & cheese between your meal prep containers for easy meals during the week.
Hello beautiful, cheesy, protein-packed mac & cheese.
Or, do like us and serve yourself up a big bowl to enjoy while you are meal prepping the rest. Because let’s be honest; meal prepping anything, but especially a healthy and wholesome mac & cheese will always make us hungry!
Oh, and the best thing about keeping something like Chickapea mac & cheese on-hand is that you can transform this 2 ingredient box of cheesy goodness into anything! Just image all of the pasta and veggie combinations you could make! Or add in extra cheese……ok, we digress. You get our point. 😉
Don’t forget to PIN this for later! You know a mac & cheese recipe is something you will come back to time and time again.
- 2 boxes chickapea mac and cheese
- 1/2 cup milk 120 mL
- 2 tbs ghee 30 mL
- 1 tsp ghee 5 mL
- 2 cup broccoli florets 680 grams
- 1/2 cup sun dried tomatoes 176 grams
- 6 ounces portobello mushrooms sliced, 168 grams
- Set a pot over medium heat
- Add in your your ghee and mushrooms
- Saute for 3 minutes
- Remove the mushrooms from the pot
- Add 12 cups of salted water to the pot
- Bring to a boil and add in your broccoli
- Boil for 5-6 minutes
- Remove the broccoli and add your pasta to the water
- Boil for 6-7 minutes
- Drain the pasta and return to the pot
- Mix in the remaining ghee, milk and your cheese powder
- Mix well
- Serve immediately for a plain mac & cheese or proceed by adding in your sliced and sauteed mushrooms, sun dried tomatoes and broccoli
- Mix well
- Evenly divide between meal prep containers
- Store in the refrigerator for up to 5 days