Mushroom Spinach Mac and Cheese Recipe

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water stirring occasionally until tender yet firm to the bite 8 minutes. Drain and transfer to a 9x13-inch casserole dish.

Preheat oven to 350 degrees F (175 degrees C).

Blend tofu in a food processor until smooth about 2 minutes. Add Swiss cheese Greek yogurt and Dijon mustard; mix well to combine.

Heat oil in a large skillet over medium-high heat. Add mushrooms spinach green bell pepper onion and garlic; saute until tender about 5 minutes. Stir tofu mixture into the skillet. Cook until flavors combine 2 to 3 minutes. Season with salt and ground black pepper.

Spoon tofu and mushroom mixture over macaroni in the casserole dish; mix to combine. Cover with aluminum foil.

Bake in the preheated oven until bubbly and golden about 30 minutes.