MicroMac and Cheese


  • 1 bag of pasta of choice (shells, elbow, and fuseli tend to hold a lot of cheesy goodness)
  • 1 cup shredded gruyere cheese (keep a little extra for the garnish)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup parmesan cheese
  • 1 cup milk of choice (oat milk and alternative milks work well with this recipe)
  • 1 tbsp butter
  • 1 tbsp dijon mustard
  • 1 tsp roasted garlic powder
  • Salt and pepper to taste
  • 1 handful radish, broccoli, pea, or red cabbage microgreens (these varieties all work well with this recipe)
  • Red pepper flakes (optional)


    Boil water for pasta, add in the pasta and let cook until done. Drain pasta and set aside. In the pasta pot add in the milk and butter, stir together on medium heat. Slowly add in the three different cheeses, stirring until melted. Add the mustard, salt, pepper, and garlic powder, stir until combined. Pour the cooked pasta back into the pot with the cheese sauce, mix until pasta is completely covered in cheese sauce. Garnish with choice of microgreens (or chop up the microgreens and mix into the mac and cheese). Top with leftover gruyere cheese and optional red pepper flakes. Enjoy while it's hot.