I tried something new with some Macaroni and Cheese the other day: I added Ground Beef, Onions, Carrots and Asparagus to the mix, then wrapped it all up in some Swiss Chard. It actually tasted pretty good, and I’m sure it adds to the vitamin content of the mac and cheese. So here is how I made it:
Cook the noodles as directed on the packaging. While the noodles are boiling, throw in some frozen onions and carrots.
Place a pound of ground beef in a frying pan with butter, then stir in a half a can of Asparagus, and some minced garlic.
When the noodles are nearly cooked and the beef is thoroughly fried, mix the beef into the pot of water. This is an unusual step, but it makes stirring in the cheese easier. When the noodles are cooked strain, then add the cheese packet.
The mac and cheese is very good with or without the Chard. Now I’m wondering how the whole thing would taste if placed in a deep fryer…. Maybe next time I’ll give it a try.