tomato soup website

corn n peas n mac n cheese

ingredients

• 1/2 lb dried pasta (elbows, whatever)
• 1 medium onion, diced
• pat (1-2 tbsp) of butter
• 3ish tbsp flour
• some (~1 c.?) milk
• 1 14-oz can corn
• 1 14-oz can peas
• 1/3 lb shredded cheddar cheese
• nub of shredded parmesean
• salt and pepper, to taste

instructions

1. cook pasta in generously-salted, boiling water. drain and set aside.
2. gently sautee onion in melted butter until translucent.
3. add flour and stir until brown; add milk and mix until thick to create a roux.
4. add drained canned vegetables.
5. add shredded cheese and mix until cheese is melted. you can put whatever and however much cheese you want.
6. add cooked pasta to cheese mixture and stir till evenly coated. serve or reheat in the microwave. makes 4-6 servings.

variations

• omit corn and peas for Bog Standard mac n cheese.
• different cheeses! fancy cheeses? e.g., gouda
• you can put it in a baking dish and coat with cheese and put in the oven. i've never done this before so idk how hot/how long, but my mom would do this sometimes
• my mom would also sometimes put mushrooms in the cheese sauce which i like, but i also appreciate that this meal is mostly pantry items so can be whipped up on an empty fridge.