I make my Tomato Veggie Mac ‘n’ Cheese a lot. It came about during the summer just before the end of my time in Bloomington-Normal and when we were clearing out fridges. It’s a combination of 3 different recipes, a lack of some ingredients and an excess of others.
I also make ratatouille a lot. Not that exciting of a story here.
To prevent myself from having to type out these recipes over and over again when people ask for them (surprisingly a lot), here’s a post exclusively for them (since I’m still waiting for AllRecipes to approve my recipe for public viewing). Both are incredibly simple, especially mine since it was sort of an accident.
Tomato Veggie Mac ‘n’ Cheese (from Thanksgiving)
- 2 cups of uncooked elbow pasta
- 1 tablespoon of vegetable oil
- 1 medium-sized onion finely chopped (2 if you love onions)
- 1 tablespoon of black pepper
- 1/3 cup of milk
- 1 cup of Ragu Pasta Sauce, Chunky Garden Style with Mushroom & Green Pepper
- 6 slices (4.5 ounces) of Velveeta cheese slices -chopped into little squares (more if you like it cheesier)
- Cook the elbow pasta as directed on the box.
- Meanwhile, heat up 1 tablespoon of vegetable oil in a skillet. Add finely chopped onion and cook on medium heat until tender or slightly browned. Make sure to stir frequently to prevent burning and sticking to the pan.
- Drain the cooked pasta and add into skillet. Turn the stove to low heat.
- Then add in the black pepper, milk, and pasta sauce. Mix all the ingredients.
- Drop the cheese squares evenly around the skillet and stir into pasta, allowing cheese to melt. Continue stirring to make sure cheese is evenly melted over pasta. Cook until all cheese is melted.
As for the ratatouille, here’s the recipe.
And while I’m here, I decided to just use this post to write down all the other recipes that have been mentioned in this blog but to which no recipe was linked (at least the ones that I still remember).
Super Easy Bruschetta (also from Thanksgiving)
- 2 small or medium-sized tomatoes (roma is best), chopped
- 3 tablespoons of olive oil
- 3 cloves of garlic, minced
- 2 tablespoons of Chinese black vinegar (or balsamic, whichever one you have)
- Italian seasoning
- black pepper
- 1 French baguette
- 2 wedges of Laughing Cow Mozzarella, Sun Dried Tomato & Basil (or other spreadable cheese)
- Mix together the olive oil, vinegar and garlic together.
- Stir in chopped tomatoes.
- Put in Italian seasoning, salt and pepper to taste.
- Cover and let marinate in refrigerator for at least 20 minutes.
- Meanwhile, heat up the baguette at 400°F. Once cool to touch, slice into 3/4 inch slices.
- Remove the bruschetta from the refrigerator and drain the extra liquids.
- Spread the cheese on each slice of bread. Top with the bruschetta mixture.
Tilapia Spinach Wrap (from the summer)
- 1 tilapia fillet
- 1 tablespoon of oil
- seasoning (your choice; I used McCormick’s Grill Mates Roasted Garlic & Herb)
- 5 oz of spinach
- 2 cloves of garlic, pressed
- 2 tablespoons of oil
- 2 tablespoons of balsamic vinegar
- shredded cheese
- 1 flour tortilla
- Heat up 1 tablespoon of oil in a skillet.
- Cook the tilapia fillet thoroughly and season.
- Heat up the rest of the oil in the skillet.
- Drop in the garlic and cook until lightly browned.
- Saute the spinach until it looks to be almost withered.
- Turn off the heat and then add the balsamic vinegar and toss.
- Place the spinach in the tortilla, then the tilapia and top with as much shredded cheese as needed.
Bon appetit and Merry Christmas!