Meat and Veggie Mac – SUPER QUICK AND EASY

Everybody is extra busy during May.  It’s the beginning of outdoor sports such as soccer, softball, and baseball.  Spring celebrations abound such as graduations and Mother’s Day, plus it’s time to get the vegetable and flower gardens going.  Whatever the reason, it seems no one wants to be in the kitchen.

Our featured recipe this month starts with a package of macaroni and cheese.   Add in cooked beef, pork or chicken (beans for a vegetarian meal) plus some vegetables and you have a filling meal that takes 10 minutes to make and costs just $0.82 per serving.  This meal will be simpler if the next time you cook meat and vegetables, you prepare extra.  Then all you have to do is cook the macaroni and stir everything together.

Meat and Veggie Mac


  • 1 7 1/4 ounce package macaroni & cheese mix
  • 1 16-ounce package frozen mixed vegetables
  • 1 1/2 cups chopped cooked beef, pork, or chicken
  • 1/4 cup nonfat milk
  • 1/8 teaspoon garlic or onion powder


  1. Cook macaroni in large saucepan as directed on package. After about 5 minutes, add the frozen vegetables and continue cooking until macaroni is tenderand vegetables are cooked; drain.
  2. Return macaroni and vegetables to the pan. Add the meat.
  3. Stir the cheese sauce mix, milk, and garlic or onion powder together. Stir into macaroni mixture. (Omit the butter/margarine recommended on the package).
  4. Cook over low heat for 1 to 2 minutes or until heated through, stirring occasionally.

3 thoughts on “Meat and Veggie Mac – SUPER QUICK AND EASY

  1. I just taught a recipe like this with several of my classes–Life Skills and Student Age Parents. We made the mac and cheese and then I had some prepared “add-ins”: ground beef, broccoli,baby green peas, sliced olives, salsa, whole grain tortilla chips(crushed if desired), salsa, low fat Ranch dressing,etc. They served themselves mac and cheese, then walked along the “add ins bar” and chose their own combinations. It was a blast and they enjoyed trying something new–even though some were “traditionalists”. We talked about the extra nutrients received by “adding” these extras, and it could be a fun thing to do for a party, etc.

  2. This is exactly the type of meal I used to make when I was doing my dietetic internship and graduate school. I never tried macaroni and cheese. I was just using Rice-A-Roni type products.

  3. This is a great way to counter the time-hungriness of the hungry workers who have to get their own meals. I tend to cook up loads of vegetable hot-pots that can act as a base for other meals later. Add some cheese/es, rice, noodles, pasta, egg, meat etc and the base meal is reheated each time. SO solid nutrition and variety that you can change for each hot pot. Thanks for the great tips.

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