So, the Food Guide Pyramid. What was the last update it gave us? Three to five servings of veggies per day?

Ha, ha, ha. I’m laughing all the way to the grocery store.

No, seriously, though, that’s a lot of vegetables. And it’s not that I don’t like vegetables—it’s just that I don’t really eat them. I can eat about ten zillion servings of fruit per day, but when it comes to vegetables… I feel like a small child sometimes because I have to sneak them into my own food. I mean, who does that?

Maybe you will after trying this awesome homemade mac and cheese.

To make enough for just you, you need 1-2 chopped carrots, a few broccoli florets (if you don’t like broccoli, you can use cauliflower), enough dry pasta for yourself (4-6 oz.), about ½ cup cheese (any kind you like, or you can mix kinds), 1 tablespoon of flour, ½ cup milk, and 1-2 cups chicken broth (optional).

First, boil the pasta in the chicken broth. If you don’t have any chicken broth, use water instead.

Next, chop the broccoli and carrots finely (or toss them in a food processor, and pulse them a few times). When the pasta has 4-5 minutes left to cook, pour the vegetables in the pot to join the pasta.

While the pasta and vegetables are getting tender, mix the milk and flour together.

Drain the pasta if you used water, or don’t if you used chicken broth (just make sure there’s not so much broth in the pan that it’s overwhelming the pasta). Add the milk and flour mixture.

Cook the pasta, veggies, and milk mixture for another minute or so, until it thickens and begins to bubble. Turn off the heat, and add the cheese. Stir until it’s melted, then serve yourself up some veggie mac and cheese!