Mac and smoked Gouda with Swiss chard and horseradish crumbs from One Pan, Two Plates: Vegetarian Suppers: More Than 70 Weeknight Meals for Two (page 157) by Carla Snyder

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Notes about this recipe

  • radishseed on January 24, 2020

    I like the method used here (precook veggies, make roux in the same pan, add uncooked pasta, and bake until done). It would be easy to switch out the vegetable or type of cheese to use up whatever's around. It is much less gooey-cheesy than a lot of other recipes, which is nice for a lighter version.

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