The Basics:
- Add 1-2 cups of frozen peas to a pot of water and bring it to a boil.
- Add about a teaspoon of salt and the macaroni. Cook for 6-9 minutes.
- Drain the pasta and put it back in the pot with the tuna, sour cream and cheese powder.
- Mix well. Add pepper and top with parmesan, if you wish.
The Details:
A lot of the people I know hate "from the box" Mac and Cheese. Joe is NOT one of them. He loves it! I've come to appreciate feeding it to him, since it is quick and inexpensive. Since Joe has a sensitivity to milk but isn't as bothered by cream, this is what I make for him. As decadent as sour cream may sound, this recipe has about half the fat of the the usual recipe. Since the finished product may be too thick for your tastes, save a bit of the pasta water or add more sour cream. I like the protein and fiber boost of the peas. Each cup of peas adds 6 grams of fiber and 6 grams of protein to the recipe.
EASY PEASY MAC & CHEESY
1 box macaroni and cheese
1 to 2 cups frozen peas
1 6 oz can or 3 oz pouch of tuna
1/2 to 1 cup sour cream
Salt (preferably sea salt)
Little Extras:
Once the water has come to a boil, I often shake some sea salt in before adding the pasta.
Pepper - I prefer freshly ground mixed peppercorns, like the McCormick Peppercorn Medley Grinder.
Lemon Pepper - I prefer Mrs. Dash because most brands have added salt. (Take it easy, the flavor can be a bit overwhelming.)
Shredded Parmesan - I often use shredded bagged parmesan but a bit freshly grated from block of Parmigiano-Reggiano is even better!
Romaine lettuce leaves - I like to line the plate with this if I want to squeeze in a few more veggies. If the leaves are small and firm, I sometimes use them as a scoop.
Put on a pot to boil and add the 1-2 cups of frozen peas. (I use a 3 quart saucepan - a larger pan is better for pasta but I like saving water.) Since you're adding frozen peas, it will take a bit longer to boil.
While it's cooking, get the tuna and sour cream ready. Get the romaine or fresh spinach ready if plan to lay it on a bed of lettuce.
Once it comes to a boil, add a teaspoon or so of sea salt and the macaroni. Al dente is better than overdone because it will keep the pasta firm when you add the additional ingredients. When I'm at a low elevation, I cook it at a rolling boil for about six minutes. At a high elevation, it's closer to nine minutes.
I like to put the tuna in while the pan is still hot. I turn off the stove but put the pan back on the burner. Put the macaroni and peas back in the pan and add the sour cream and cheese powder. Once that is mixed, some freshly ground peppercorns are a great addition. Lemon pepper is nice too.
It's great on a bed of fresh spinach leaves or romaine lettuce. Add a sprinkling of freshly grated parmesan cheese to top it off.
