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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 2 |
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Vegaphobes won’t know that this mac and cheese harbors a can of carrots. Shhh. The casserole has three recipe variations for adventurous eaters – Pasta Florentine adds some garlic, spinach and Parmesan cheese; there’s a hint of spicy brown mustard in the Ham and Cheese variation; and Shrimp Parmesan is enhanced with a can of baby shrimp and the scent of extra-virgin olive oil. *This recipe is part of 1 recipe 4 ways. It includes the Tasty Mixed-Up Mac and Cheese recipe Ingredients:
1 teaspoon extra virgin olive oil |
1/2 teaspoon minced garlic |
1/3 cup canned pasta sauce |
2 ounces canned baby shrimp, drained |
3 cups hot mac and cheese (from tasty mixed-up mac and cheese recipe) |
2 tablespoons finely shredded imported parmesan cheese |
Directions:
1. Heat the olive oil in a small skillet over medium-heat. Add the garlic and cook until aromatic, about 10 seconds. Add the pasta sauce and shrimp, and heat through, 2 to 3 minutes.
2. Stir into 2 portions, or approximately 3 cups, of hot mac and cheese along with the Parmesan cheese and serve.
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