Mac & Cheese for Every Season
This post was sponsored by Annie’s Homegrown.
Today we’re talking…
First up is the season of flowers, rainstorms and allergy commercials…SPRING!
Roast some asparagus and canned chickpeas at 400ºF for 15 minutes. Make mac & cheese and add in roasted asparagus + chickpeas, peas, cilantro and pita chip crumbles. Then you’ve got spring in a bowl!
Jumping to the season of HOT HOT weather, ice cold watermelon, beach vacations, ice cream cones with sprinkles and swimming…SUMMER!
Sauté corn, chopped yellow squash and tomatoes in olive oil. Make mac & cheese and top with veggies, sliced peaches, basil and pistachios.
Moving on to the season of halloween, pumpkin spice lattes, pumpkin anything, pumpkin carving, thanksgiving, and leaves changing colors…FALL!
Sauté mushrooms and chard in olive oil. In a separate sauté pan, heat 1 tablespoon coconut oil and cook sage leaves until crispy. Make mac & cheese and mix in 2 tablespoons pumpkin purée. Top with sauteed veggies, toasted walnuts and crispy fried sage.
And now the season of snow, Santa Claus, hot chocolate, real Christmas trees, and warm fireplaces…WINTER!
Roast chopped beets & carrots at 400ºF for 35 minutes. Sauté thinly sliced onions & apples in olive oil. Make mac & cheese and top with roasted + sauteed fruits and veggies, and hemp seeds.
And that is how to win at mac & cheese in every season. Any other ideas for mac & cheese mix-ins? Let me know below!