Posted by Chantel Martiromo
The Lunch Box recipes , Packed with fun, healthy meals that keep them smiling,
by Kate McMillan and Sarah Putman Clegg, published by Weldonowen.
All natural macaroni and cheese 1 package (6 oz./ 185 g)
Cheddar, monterey jack, or havarti cheese 1/2 cup (2 oz./60 g) shredded
Parmesan cheese 2 tablespoons, grated
Frozen vegetables such as peas, carrots, shelled edamame, and/or broccoli florets 1 cup (5 oz, 155 g).
Prepare the macaroni and cheese sauce according to the package
directions. Stir in the extra cheeses and the vegetables. Cook gently
over low heat until the cheese is melt and the vegetable are heated
through, about 5 minutes.
Spoon servings into insulated containers as needed and closed tightly to
keep warm. Don't forget to pack a fork! ( Let any remaining pasta cool,
then cover tightly and refrigerate for up to 5 days).
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