Simple and Quick Mac & Cheese with Veggies

Hi! I’m Goldie – Dashaina’s younger sister. I also call this recipe Goldie Style Mac and Cheese.

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I don’t know about you, but I cook for myself. Cooking for one person is not that inspiring. As someone who sees cooking as an art and needs to be inspired to create that art, times can get hard.
There are days when I just do not want to cook and end up eating peanut butter and honey out of a jar for dinner (ahem, yesterday).

But when I get just the tiniest bit of inspiration (i.e., not enough to make a real meal, but enough to get in front of the stove), I know I have to make something quick before it subsides. I suppose my inspiration for cooking is rather fickle. So I came up with this recipe, which is mac and cheese but so much more. It takes about 8 minutes to make if you take some short cuts. For those of you who do not enjoy cooking and/or like mac and cheese, this is the recipe for you!


Prep time: Under 2 minutes
Cook time: About 8 minutes
Serves about 2

Ingredients (approximate):
1/2 cup Macaroni/elbow noodles
1/4 cup Mushrooms, pre-sliced for the lazy ones (myself included)
1/4 cup Spinach, pre-washed
Shredded mild cheddar cheese
1/2 to 1 tablespoon Milk
Less than 1/4 tablespoon Butter for mushrooms
Less than 1/4 tablespoon Butter for final mixture
1-2 teaspoons Italian herb mix
Pepper, to taste
Garlic powder, to taste
Salt, to taste

Equipment Needed:
Pot
Pan/Wok
Spatula/spoon
Butter knife
Do not need measuring cups as the recipe does not need to be exact 🙂

Directions
1. While boiling water, brown the butter for mushrooms in another pan. Add to the butter the following: 1/2-1 teaspoons Italian herb mix, pepper and salt.
2. Add mushrooms to browned butter, cook until brown. Add macaroni to boiling water. Let noodles simmer at a medium high boil for around 6 minutes.
3. Add spinach to boiling water for 30 seconds to a minute.
4. Strain spinach/macaroni mixture, mix in mushrooms and butter. Mix in cheese, 1/2-1 teaspoon of Italian herb mix, pepper, garlic powder and salt. Add milk if needed.

Serve immediately as a side or main dish. You can also make it in bulk and refrigerate it for a week to maybe 10 days.

I made enough for a week (at least) so that I don’t have to worry about being inspired to cook 🙂

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