More Mac ‘n’ Cheese Please!

21 05 2009

We’ve all been digging variations on mac ‘n’ cheese lately …  Who wouldn’t?  The fact is that it’s easy to make, doesn’t take much time, and doesn’t require very specific ingredients apart from pantry staples.  But my favorite thing about it is that you can put absolutely anything you want into it, and it tastes delicious!  Here’s a favorite “recipe” (with no actual measurements, of course):

Saute an onion and a clove of garlic in some olive oil.  Add some chopped greens (e.g., kale, chard, spinach) to the pan.  When it starts to get a bit soft, add a big can of diced/pureed tomatoes.  Meanwhile, cook a 1 lb box of pasta according to instructions (maybe a bit on the al dente side).  When the pasta is cooked and drained, throw it into the pan with the sauce, add a big handful of cheese and any other veggies (raw, cooked, or partially cooked) on hand (e.g., corn, peas, broccoli, green beans), and stir.  Pour the whole mixture into a lightly greased 8×11 pan and cook at 350 for 20 minutes uncovered.  Yum.

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