If you've got fans of minestrone soup at home, this mac and cheese skillet—made with tasty garden vegetables and pinto beans—is a must-try.
What You Need
Original recipe yields 8 servings
2 pkg. (7-1/4 oz. each) KRAFT Macaroni & Cheese Dinner
1 Tbsp. oil
3 cups shredded cabbage
4 carrot s, chopped
1 small onion, chopped
1 large zucchini, chopped
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14.5 oz.) pinto beans, rinsed
4 KRAFT Singles, chopped
2 Tbsp. chopped fresh parsley
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Let's Make It
Prepare Dinners in large saucepan as directed on package.
Meanwhile, heat oil in large skillet on medium-high heat. Add cabbage, carrots and onions; cook and stir 5 min. Stir in zucchini; cook 3 min. Add tomatoes and beans; stir. Bring to boil; cover. Simmer on low heat 5 min.
Stir Singles into Dinners until melted. Add vegetable mixture; mix lightly. Sprinkle with parsley.
Substitute 4 cups baby spinach leaves for the cabbage, adding it to the vegetable mixture with the tomatoes and beans.
Add 1 Tbsp. chopped canned chipotle peppers in adobe sauce or 1/2 tsp. crushed red pepper to vegetable mixture with the tomatoes and beans.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.