Mac-n-cheese is an easy recipe and it doesn’t take very long to complete. It’s also fun to experiment with different mix-ins. Like with eggs, you can throw just about anything into a bowl with macaroni (or any pasta for that matter) and a bit of cheesy (or tomato, or pesto) sauce, and it will taste fantastic. Most people think cheddar (or American) cheese when they are making macaroni but it is just as tasty to use mozzarella, or gouda, or just about anything else (including soy cheese) if you like. On its own, however, mac-n-cheese just doesn’t give you a full meal. You need some more protein, and of course fruit and/or vegetable. I recommend throwing some mushrooms into the pot with your noodles (broccoli would be good too) and serving this with a side of vegetables or a salad (or fruit salad). You could also experiment with the mac-n-cheese recipe, next time I’m going to throw some TVP, tomatoes, mustard, and onions to make veggie burger mac. That might be enough of a meal on its own without the eggs, however. Today is the just the basic job, but I’m sure you’ll enjoy it anyway.
1/3 cup mac-n-cheese
2 or 3 eggs
Splash of milk
Teaspoon (or less) truffle oil and/or shredded cheese (both optional)
I’ve already put up a bunch of omelet recipes, so you probably already figured out the basics all on your own. I will provide you with a few quick steps, however.
- Pre-heat a medium sized frying pan, and coat with butter-flavored cooking spray or butter or margarine.
- Take 1/3 to ½ a cup of cooked macaroni and cheese and mix it in a bowl with the eggs, milk, and (optional) truffle oil. Make sure that there isn’t more pasta than egg mixture or else you’ll end up with something more casserole-like.
- Cook the omelet in the frying pan, flip, add the optional cheese, fold in half, and finish cooking.