Prep: 10-15 minutes Bake: 10 minutes

I’ve been making a mac and cheese with lots of veggies and cajun spice and lately have been wanting to go more low carb. That’s where this comes in. I just stopped adding the macaroni pasta. The result was fast and delicious! I very much enjoy this dish and it’s under thirty minutes to prepare. This makes 1-2 servings depending on the person.

Ingredients

• 1 leek

• 1/4 lbs ground beef

• Chopped onion to taste

• Chopped red and green bell pepper to taste

• Handful Halved grape/cherry tomatos

• 2 tbls heavy cream

• 2 tbls butter

• 1/2 cup ish shredded gouda

• 1/4 cup ish shredded quesadilla cheese

• Half a container of spinach

• 1 tbls cajun spice (or spice differently if desired!)

Prep

1. Preheat oven to 400f (204 C)

2. In one pan on medium heat, cook ground beef and break up into small chunks

3. Set aside when cooked through

4. In second pan medium low heat, add butter to melt

5. Add spinach and cook until welted into second pan

6. Add all veggies and season as desired. I used cajun spices.

7. Mix and heat the veggies

8. Add heavy cream and allow to simmer without boiling as pan isn’t that hot

9. Add cheese and stir to melt

10. Add ground beef and mix well

11. Pour into an oven safe pan like my pasta dish

12. Bake for about 10-12 minutes until cheese is browning and bubbling

Afterthoughts

I really love this dish. I love it with and without the macaroni in it. Without it, my carb amount was about half. Maybe even less than half depending on how generous I am with pouring macaroni into boiling water. The cajun spice is a great spice mix that I use for many of my dishes for my every day meals and gouda and quesadilla cheese play so nicely together for a smooth cheesy taste. I can recommend this easily to help eat some veggies.