It helps to have friends that are genius, like my vegan friend Lori!
Lori is great for a multitude of reasons, including rodent rescue and release. She even took in, and raised, a baby mouse we found in our house, and was able to release it into the wild (and before you say, ewwwww, let me tell you, a baby mouse no bigger than you thumb nail is literally the cutest thing.)
She is GREAT, and has the biggest heart for all animals. Lori also apparently has some mad culinary skills, because not too long ago I saw her post on Facebook that she was going to make spinach and artichoke mac and cheese!!
WHAT!?!? Why had my brain not gone there yet? So we quickly whipped up a batch of our vegan spinach and artichoke dip and mixed into some noodles with a little extra cheese and, WOW!
Lori was not wrong with this one!!! So thank you Lori for being all around awesome and genius, and thanks for always saving all the little critters nobody else wants to save! We are your biggest fans and so are our stomachs!
INGREDIENTS:
16 oz box elbow macaroni noodles, regular or gluten free
I batch of vegan spinach and artichoke dip
2 cups vegan mozzarella cheese shreds, homemade or store bought
INSTRUCTIONS:
Preheat oven to 350 degrees
Boil noodles according to package instructions. Drain and set aside.
Make Spinach and Artichoke dip according to recipe instructions.
Mix in 1 cup of mozzarella shreds into the dip.
Pour dip into a 9x13 casserole dish and sprinkle the top with the remaining 1 cup of mozzarella.
Bake for 25 to 30 minutes. Just long enough to heat through and melt the cheese on top.
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