Today, I received a box of Kraft Macaroni and Cheese with Elbow and green Shape Macaroni from Gather. So, I decided to use it for my lunch. Today is my vegetarian day where I try not to eat any meat, but dairy and eggs are OK for me.
Anyway, I started out making the dinner like the directions said, boiling the Macaroni in 6 cups of water. However, I added two cups of mixed frozen vegetables at the same time that I started the noodles. Instead of cooking it for 7 to 8 minutes, I cooked it for 10, or until the noodles are soft.
After draining the noodles and vegetables, I returned them to the pot and used the lighter directions to add 2 tablespoons of butter and I used 1/4 cup of soy milk instead of non-fat milk (because I didn't have any milk).
This was good in and of itself, but I added some carne asada spices and some tempeh after I made it. But, everyone can season it to taste. Or, you can add some ground beef and taco seasonings, too. One great thing about this is that adding veggies actually increasing the portion size so you feel like you're getting more food.
The thing is, Macaroni and Cheese doesn't have to be a lunch full of starches, you can eat some vegetables with it, too.
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Comments: 24
The other benefit of adding veggies is that the salt content per serving drops - as each serving has less sauce than if the mac and cheese had been made without additions.