After I posted this photo of yesterday’s lunch, I was asked for the recipe. It’s such a simple dish that I’m rather embarrassed to do so, but let’s give it a whirl. Doesn’t it look scrumptious? 🙂
Veggie Mac and Cheese
- 1 box of Kraft or similar macaroni and cheese (see why I’m embarrassed?)
- Generous handful of grape tomatoes
- Generous handful of raw spinach, baby or regular
- Garlic (minced is best, but powdered can work in a pinch)
- Black pepper
Wash the grape tomatoes and slice in half. If the tomatoes are extra big, cut into quarters. Cook the macaroni according to the box directions (add to boiling water and stir occasionally for 7-9 minutes), adding the tomatoes directly into the water with the pasta.
Wash the spinach and drain in a colander. Leave in the sink. Do not add to the boiling water.
After the pasta is tender, drain the pasta and tomatoes right into the colander with the fresh, washed spinach. Do not rinse. You’ll have perfectly blanched spinach without any over-cooked, slimy leaves. 🙂
Add the drained macaroni, spinach, and tomatoes back into the pot (turn off the heat first). Add the macaroni flavoring along with your desired amounts of milk and butter or margarine (I put in enough milk to keep things moist but not runny, and maybe two tablespoons of butter). Add a generous amount of garlic and stir until everything is mixed together.
Spoon into a serving bowl and top with fresh grated black pepper.
Add or substitute whatever ingredients you wish.