Mac and cheese never tasted better than this version! OK it's not super healthy, but add the veggies and do what you can!
I'll be honest, I could never get away with it when the kids were young. I'd serve it plain for them.
Then I'd add the vegetables for my own sake. Sometimes I subsitute skim or almond milk for whole milk. And if you really want to cut calories you can skip the butter.... but WHY?
mac and cheese and veggies
This is comfort food to the max!
16 oz package of pasta shells or elbows
2 cups of whole milk
10 oz velveeta cheese cut into cubes
2 cups of grated cheddar cheese
1 tbsp garlic powder
large handful of fresh spinach
a dozen grape tomatoes sliced in half
large handful of sliced mushrooms
salt and pepper to taste
Bring a pot of water to a boil and cook the pasta according to package directions.
While the pasta is cooking, in a separate saucepan, heat up the milk and cheeses. Stir in the salt, pepper and garlic powder. Mix until the cheese melts and the consistency is that of a thick sauce.
Drain the pasta and place it back in the pot. Stir in the cheese sauce. Stir in the spinach, tomatoes and mushrooms. Best when served immediately.