This semi-homemade recipe is perfect for work nights when you’ve got lots to get done yet still need a wholesome meal. We’ve taken regular old macaroni and cheese and added lots of colorful vegetables to the mix to make it not only tastier, but more substantial as a full meal.
Inside the dish is steamed broccoli, which is a classic combo with cheese, and fresh avocados, which add a wonderful buttery flavor. Also in the mix are sun-dried tomatoes, which add a naturally sweet flavor—perfect if you’ve got kids at the dinner table.
We subbed olive oil for the usual butter that’s called for when you make macaroni and cheese, and we finished it off with just a squeeze of lemon juice for zestiness.
1 box macaroni and cheese (we used an all-natural variety)
Milk, as needed
2 tablespoons extra virgin olive oil
1 avocado, pitted, cubed
1 cup broccoli florets, steamed
½ cup sun-dried tomatoes, sliced
Black pepper, to taste
Squeeze fresh lemon, optional
Makes about 4 servings.
Find this recipe at www.theolivepress.com/recipes/view/recipe-macaroni-and-cheese-with-broccoli-avocado-and-sun-dried-tomatoes