Simple & Real Mac and Cheese

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Well, this recipe was actually an accident. It’s Sunday afternoon, and I need to cook my meals for the week – but knew I had a lot of different odds and ends in my fridge and pantry that I wanted to use up.

What I really had a taste for this week was some chicken and fish salad – but sometimes you just have to put cravings aside and make do with what you have. What I have found, is when I do that, I end up forgetting what my craving was for in the first place!

By my original ingredients picture below, you can see that I was really going toward a “vegetable stew” route. However, after further investigation of the kale and broth, it morphed itself into a mac & cheese dish!

 

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Here’s the formal Ingredient list and recipe – I started out with some kale and broth, too – but after further investigation decided they had gone kind of bad and they were removed!:

Ingredients:

  • Broccoli
  • Corn
  • Chopped Onion
  • Tomato Paste
  • Macaroni
  • Milk
  • Water
  • Cheddar & Mozzarella Cheese

*Note that you can make this with any vegetable, any noodle, and any cheese!

  1. Fill a pot with water and fill with broccoli, corn, onion, and macaroni (Water should cover all ingredients by about 1/2 inch)
  2. Bring to a boil, and then let boil with the lid off until almost all the water is absorbed
  3. Put in 1/2 can of tomato paste
  4. In a separate skillet, melt a couple handfuls of cheddar cheese into about 1/2 – 3/4 cups of milk
  5. Top the macaroni dish with the cheese sauce and season to taste
  6. Serve with shredded mozzarella cheese on top
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