Wednesday, October 8, 2008

10-Minute Broccoli Cheese "Casserole"

The perfect midday meal for a busy, ravenous breastfeeding mom who needs her protein, calcium and folic acid.
1 box Kraft instant mac ‘n’ cheese
1 head of broccoli
3 T butter
a splash of milk
grated cheese (optional)
sour cream or plain yoghurt (optional)
parmesan cheese or wheat germ
In a pan, bring water to a boil. Meanwhile, rinse the broccoli and cut into florets. When the water is boiling, stir in the Kraft noodles and the broccoli florets. Boil for 6 to 8 minutes until done. Meanwhile (optionally) grate about 2 oz of cheese of your choice.
Drain the noodles and broccoli. Add the Kraft seasoning packet, butter, and milk; mix thoroughly. Optionally, stir the grated cheese into the hot mixture; it should melt. At this point you can also optionally stir in 2 T sour cream or up to ½ cup plain yoghurt for a creamy texture and a slightly tart flavor.
For that crunchy casserole topping, top with parmesan cheese or wheat germ (pictured). Eat immediately. Serves 1.

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