Written by Jenny -
How can it be the start of a new school year already? It seems like only yesterday that summer vacation just began for my daughter. Her first day of school was close to two weeks ago but even now I find myself a little out-of-sorts adjusting to the new routine a new school year brings. Mornings are filled with us running through the checklist for the day and asking questions such as “Was that math quiz yesterday or is it today?” (Oh silly me, it was not math but English and it is tomorrow!) I know that I am not alone here.
On my way to work, it then dawns on me that we will all be home for dinner. What should we have that is fast to put together? Although technically still summer, the mornings and early evenings are cool here. My mind has been thinking about more fall comfort foods although I’m not quite ready for summer to end.
“Wheely” Easy Mac & Cheesy is one of those recipes I like to pull together this time of year as it doesn’t require the oven to be turned on, delivers on the comfort food craving and is really or “wheely” easy as the name states. Honestly, this particular recipe is one of my “go to” recipes. The amounts of pasta, cheese and can of evaporated milk are easy to remember. Switching the pasta shape, cheese blend and nutritious tomatoes and edamame (soybeans) to other ingredients can be simply done to avoid of any of those “Didn’t we just have this last week?” comments. (I know I’m not alone in this comment either!)
I look forward to hearing about your mac & cheesy creation. May the start of the new school year be an easy one!
Ingredients for 4 servings:
- 2 cups (8 oz.) dry wagon wheel or rotelle pasta
- 1 cup frozen shelled edamame (shelled soybeans)
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk or Evaporated Lowfat 2% Milk
- 2 cups (8-oz. pkg.) shredded Monterey Jack and cheddar cheese blend or other cheese blend
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 cup cherry or grape tomatoes, cut in half
COOK pasta according to package directions, adding edamame to boiling pasta water for last 2 minutes of cooking time; drain.
MEANWHILE, COMBINE evaporated milk, cheese, garlic powder and black pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
ADD pasta and edamame to cheese sauce; stir until combined. Add tomatoes; stir gently until combined.
Note: Frozen shelled edamame can be easily found in the vegetable frozen food section or organic section of your local store or frozen peas can be substituted for the edamame.
More after-school snack recipes:
Chocolate Peanut Butter Dream Cookies
No-Bake Butterscotch Snack Bites