Nutritious and Delicious: Mac and Cheese

March is a crazy time of year for any university student. With papers, studying, term projects, training for Tri-Du, and Storm the Wall, we might forget about our healthy eating and turn to.. da-da-daaahhh… mac and cheese. It’s the college student’s favourite go-to meal in times of stress.


At something like 99 cents a box, Kraft Dinner can be a tempting grocery item, but save yourself from the unusually bright orange powder and make it from scratch!
The best part about this recipe is that you can use almost any type of pasta – though I suggest staying away from Angel Hair as that doesn’t sound too appealing.
The Recipe:
1 – 500g (16oz) package of pasta
170g (6oz) Cheese:
– McLaren’s Imperial Cheese – it comes in the red container
– OR, if you’re really desperate, use a grated mixture of chedder, mozzarella, and asiago
Now, you all know how to cook pasta right? RIGHT?! Okay, good. Once your pasta has been cooked and drained, put it back into the pot and add the cheese mixture (grate or cut cheese into small pieces for quick melting). Let it sit for a few minutes, then stir vigorously.
There you have it, kids. Mac and Cheese. I suggest making a lot so you can freeze or refridgerate the rest and heat some up for fast lunches, dinners, or midnight snacks.
Cheryl Andrichuk is a UBC Alumna, who graduated with a degree in English all the way back in 1981. She currently resides in Coquitlam with her husband, another UBC Alumn. She is currently working and writing her recipe blog, Start With an Onion.

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