Not sure when this turned into a cooking blog 😉 , but remember this?
1 package of Velveeta Shells and Cheese
1 lb. ground beef
1/4 cup chopped green peppers
1/4 cup chopped onion
1 6-oz. can tomato paste
1 16-oz. can whole kernel corn, drained
1/2 cup water
Dash of pepper
Prepare mac and cheese following directions on package.
Brown the meat, green pepper and onion; cook until tender.
Stir in tomato paste, water and pepper; mix well. Stir in corn.
Add macaroni dinner.
Pour into 2-quart casserole; bake at 350F for 15-20 minutes.
Of course, I do a few things differently. I prefer raw vegetables, so I don’t sauté them with the meat. I also love peppers and onions, so I put in a whole pepper and half of a red onion.
Side note: Did you know there are male and female peppers, and they taste better for different things? Male peppers have three feet on the bottom and are good for slicing to eat raw or cook in stuff. Female peppers have four feet and are good for stuffing. (Thanks, Pampered Chef demonstration lady!)
I also don’t usually bake it in the oven; if it needs to be warmed up, I just nuke it in a bowl for 30 seconds.
And thank you to whoever told me about buttering crescent rolls before rolling and baking them!