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By Athena Stairs, October 19, 2025

“‘Crazy’ because it contains vegies – and happy, coma-inducing, varietal amounts of cheese.

Note: You can always reduce the amount of alfredo to reduce moisture, and every alfredo is different.

I currently use the brand from Trader Joe’s, and have created this recipe recently to feed my body’s starving craving for fat, lately – which is probably due to the myelin sheath reparation that I am still needing from the accident.

I also use rice noodles from Tinkyada – broken up spaghetti being my favorite – but spirals and traditional mac shapes work quite nicely.

(Disclaimer: We can debate types of best fat needed for myelin repair and healing some other time – and only try this if it fits within your health and dietary parameters.)

Here we go:

Any kind of noodles boiled with a sprinkle if salt and a dash of oil to desired consistency.

Rinse with cold water briefly and drain.

While noodles are still hot, return them to the drained noodle boiling pan and stir in butter and parmesan, sliced sharp cheddar cheese, and zucchini and/or spinach that’s been cooked in minced garlic and seasonings, and then add a jar of alfredo sauce.

Sample to taste – because I can’t wait – and then pour into a baking pan with a lid or cover with tinfoil for a while at 350 degrees.

Note: I sometimes turn the oven up to 425 degrees to cook for 10 minutes to get everything up to temperature fast because I’m impatient – and then, I turn it down again :D.

‘You do you.’

Note: Be sure to place a baking sheet covered with tin foil underneath the pan to catch prospective overflow of baking juices at the beginning of baking.

20-30 minutes bake time is a good start, though more is fine to desired consistency – just avoid burning.

When done (noted by the mac’s rapidly boiling bubbles throughout its entirety and the mixture thickening), take it out of the oven (turn off the oven) and let the pan sit on the stove or on a cooling rack on a counter or table (out of reach of animals and children’s inquisitive fingers) for 15 minutes either still lidded, or with the tin foil shifted to being tented over the top of the mac before serving.

Note: You can also have previously added on more cheese over the top and have removed the lid or foil covering for baking the last several minutes until the top turns a golden brown before removing from oven.

You could even have added crush wheat or gluten-free Ritz(TM)-type crackers or seasoned bread crumbs over the top layer with more parmesan before baking.

And if you’ve added cooked ground beef into the recipe, you now have a complete meal casserole!

ET VOILA!

YUM.

OM-NOM-NOM – and prepare to feel sleepy, if you are like me about loving cheese.

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