Here is today's take on Mac 'n' Cheese:
Start with some chard, kale, basil, italian parsley, thyme, ham, aged white cheddar cheese, a zucchini, a bunch of tomatoes, butter, milk, and a box of mac 'n' cheese (in this case white cheddar from Trader Joe's).
I separated the leaf parts from the stem parts of the chard and Kale. Cooked the leaves in with the pasta (with a strainer do-hicky keeping them separate). Drained the greens in cool water, chopped them coarse with the white cheddar.
Meanwhile, brown the ham in a little olive oil. Remove. In the same pan, sauté the chopped chard stems (I discarded the kale stems), then add zucchini. Once cooked, add the herbs and chopped cooked ham.
Once the pasta is al dente, remove from the pot and drain.
In the warm pot, combine milk, butter, and cheese packet.
Add the pasta back in, stir to coat.
Add vegetable mixture. Stir. Let sit covered to melt the cheese.
Wash and chop tomatoes to make a bed on each plate.
Serve the pasta over the tomatoes with a garnish of a slice of pepperoni and a dollop of sour cream. Pull out any sprigs of thyme if you weren't all careful and put them in a herb packet.
It made 4 servings, two of which will serve as leftovers.
Next Time: If I'd thought of it a little sooner, I would have put in some chopped roasted beets from the freezer. But I would have needed to have thought of it while I was still working on heating up the vegetables to get them all defrosted.