My daughter took one bite of this lunch and declared it “better than Panera’s macaroni and cheese!” This is incredibly high praise coming from this child as she refuses to eat macaroni and cheese from a box anymore. She’s a mac n cheese snob.This grown up version sneaks in a few veggies and is topped with crumbled bacon. Everything is better with bacon, right?
- 2c Uncooked Pasta
- 4 Slices Bacon, Cooked and Crumbled
- 2T Thrive Red & Green Bell Peppers
- 1/2c Thrive Freeze Dried Mushrooms
- 1T Thrive Chopped Onions
- 2T Thrive Freeze Dried Peas
- 1c Thrive Cheese Blend
- 1 1/2c Water
Prepare pasta according to package directions. In a small saucepan, combine water and bell peppers and simmer for five minutes. Add the remaining vegetables and cheese blend. Stir until cheese powder is dissolved, return to a simmer and cook for 10 minutes or until cheese sauce thickens and vegetables are tender. If your cheese sauce is too thick, add a little milk until it is the desired consistency. Pour over cooked pasta, toss gently, and serve topped with bacon. Serves 4.