RollinGreens Salt & Pepper ME’EAT mixed with a classic mac’n’cheese served with baked beans and potato salad.

Serves 4 people

Ingredients

 For Salt & Pepper ME’EAT

• 1 Bag RollinGreens Salt & Pepper ME’EAT
• 2 cups water
• 2 tbsp olive oil

For Potato Salad

• 6 yellow potatoes
• 1 cup mayonnaise
• 2 tbsp yellow mustard
• 4 pickle slices
• 2 stocks celery
• ½ onion
• 1 tbsp sea salt
• 2 tsp black pepper

For Baked Beans

• 1 can baked beans

For Mac’n’Cheese

• ½ pack of elbow noodles
• 1 stick butter
• ½ cup flour
• 8 oz. gouda cheese
• 8 oz. cheddar cheese
• 3 cups milk
• 1 cup half & half
• 4-6 sprigs of parsley

Instructions

1. For the Salt & Pepper ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Salt & Pepper ME’EAT and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
4. For the potato salad, in a separate large pot, add ¾ full of water and salt the water heavily. Bring water to boil and add washed potatoes. Cook until fork tender. Strain and allow it to cool.
5. For the potato salad, in a large mixing bowl add mayonnaise, mustard, salt and pepper and mix. Cut celery and onion into small dice. Add to mixing bowl and stir. Cut the potatoes into 1/2-inch pieces and add to mixing bowl and stir. Place into the refrigerator until ready to serve.
6. For the baked beans, in a small saucepan add the beans and cook on low.
7. For the mac’n’cheese, in a separate large pot, add ¾ full of water and salt the water heavily. Bring water to boil and add half of the pack of elbow noodles. Boil noodles until al dente and strain.In the same noodle pot, add the butter and flour on medium low heat. Making the light rough. Once the rough is golden brown, add milk, half & half, and both cheeses that you have grated. Mix until cheese has fully melted. Add the cooked elbows and half of the cooked Salt & Pepper ME’EAT and mix again. Place into a serving dish and top with the other half of the ME’EAT. Chop parsley and add to top.

-Enjoy Chef Ko