Baked veggie mac and cheese

I made this a while ago, but I’m apparently having a Day and eating fast food or someone else’s cooking, so this is from my backlog.

Y’know when you’re grocery shopping and in the pasta aisle and feeling vaguely guilty about not eating enough vegetables, so you pick up the Kraft Veggie Mac And Cheese? I can’t find a link on their site for the product, so they might have stopped making it, but that could only ever be a good thing. The noodles were made of cauliflower flour, and tasted like lies and weren’t very filling.

So of course we ended up with a box in our cupboard for ages.

This would also work with regular boxed mac and cheese! It would just probably taste better.

Ingredients:

  • box of mac and cheese
  • like a quarter of a stick of butter
  • shredded Colby Jack or American or your fave cheese
  • milk
  • Ritz crackers

This was a particularly failtastic day, so I just stick the noodles and a cup and a half of warm water in a Pyrex dish and microwaved it for 7 minutes while I preheated the oven to 350°F. The noodles were then mostly cooked – if you’re using whole wheat, it takes longer. Add the butter and cheese sauce packet and a dollop of milk and stir until combined and melty, then add a handful or two of cheese and mix that together. Then crumbled crackers (or breadcrumbs, if you have them on hand) and shredded cheese on top. Bake it for 35 minutes and it’s great comfort food.