Vegetarian Lunch

• 1 (7 1/4 oz.) pkg. macaroni and cheese dinner
• 1/4 c. butter or margarine
• 1/2 c. sliced carrots
• 1/2 c. sliced celery
• 1/2 c. chopped green pepper
• 2 Tbsp. instant minced onion
• 1/4 c. milk
• 1 Tbsp. diced pimento, drained

1. Cook macaroni from dinner according to package directions. Drain thoroughly.
2. While macaroni is cooking, melt 1/4 cup butter in large skillet.
3. Add vegetables.
4. Cook over low heat, stirring occasionally, until crisp-tender.
5. Remove from heat and add macaroni.
6. Stir in remaining 1/4 cup butter and milk.
7. Sprinkle contents of cheese sauce packet over top.
8. Continue stirring until cheese is thoroughly blended.
9. Add pimento and mix gently. If necessary, return skillet to very low heat and continue stirring.
10. Heat until mixture reaches serving temperature.

macaroni, butter, carrots, celery, green pepper, onion, milk, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=438935 (may not work)