Tuesday, December 25, 2012

Instant Mac & Cheese with Stewed Tomatoes

Stewed tomatoes and Mac & Cheese.  A Delaware classic popular in school cafeterias in the 80s.  What's not to love?

No measure instant mac & cheese 

Boiling water
Elbow macaroni ( I used 3 handfuls - made 2 servings)

Non-dairy butter
Non-dairy milk
Nutritional Yeast
Onion Powder
Garlic Powder

1 Can Stewed Tomatoes

Cook macaroni and heat tomatoes.

Dran macaroni and return to pan. Add spoonful of butter and big splash of milk.  Add a few spoonfuls of nutritional yeast, a dash of salt, a shake of onion powder, and a sprinkling of garlic powder and stir.

Serve with stewed tomatoes and enjoy!

My friend Carey adds a lot more sugar to the stewed tomatoes, but they're OK right out of the can, too.

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