KD ‘n Carrots

Js KD with a twist

My best friend Jenn is not much of a cook.  She loves food.  She’s not too adventurous when it comes to culinary skills.  Her idea of cooking is observing the cook from across the room while reclining on her sofa with drink in hand, and chanting a lot of “oohs” and “ahhs” as the awesome aromas drift across the room. Making toast is a chore for her.  So Jenn not wanting to be out done by the girls at work who shared a few recipes with me,  wanted to contribute a recipe to my blog as well. So jokingly one evening, she suggested I feature her speciality,  KD.  Ok, not my idea of healthy, but… Asking her what veggie she would be using from my box for her recipe, as that is the prerequisite of this blog, Jenn teasingly said that she would choose carrots… Carrots?…ok. Well, if you know me, I will always rise to a challenge!  I ran home that night and went to my trusty little silver MacBook and swiftly googled KD and Carrots.  What to my surprise did appear in front of me, but this recipe at the Kraft website.  Now if Im going to eat this kind of stuff, I like to use the President’s Choice White Cheddar Mac and Cheese in a box, as I think it is a better quality than the regular Kraft Dinner product, or Annie’s is the name of an organic macaroni and cheese in a box that I have used as well. Off I sped to the local store when I discovered zucchini and carrots in my box on veggie day, to get me a couple of boxes and prepare this for you all in my cozy test kitchen.  Amazingly enough, I found it was extremely easy and it’s actually a good dish to prepare, and filling too, I might add.  This cleaver twist on a good, old “standby from the pantry” item, actually makes me feel that I’m serving something nutritious to my family, even though it does come from a box. Hey maybe all the kids will go for it! Here is my spin on the recipe.  Enjoy!  Thanks Jennifer for your constant inspiration!


  • 1 package macaroni and cheese in a box
  • 1 cup shredded carrots
  • 1 cup zucchini shredded
  • 1/8 cup butter
  • 1/4 cup milk or rice milk
  • 1/2 cup shredded havarti or mozzarella cheese
  • 1 – 2 grinds of fresh-cracked pepper
In a large saucepan, cook pasta as per instructions.  Add vegetables to the boiling water after 3 min. of the Macaroni cooking time. Drain, and the butter, and use rice milk or regular milk, and the cheese sauce powder.  Toss in grated cheese and stir until melted.  Add freshly cracked pepper to taste.

Also try it with shredded sweet potatoes or a handful of garden fresh sweet peas.

Try this recipe, see what the kids think, maybe this is another way to get those veggies in. My son says this is the only way he will eat zucchini from now on….little does he know…


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3 Responses to KD ‘n Carrots

  1. Pingback: Carrot Nut Muffins | Lady Locavore

  2. Samira D. says:

    Great idea! I have a gluten/dairy free pasta mix in the pantry and will use the shredded zucchini to add some “oomph” to it!


  3. Lesley says:

    this is amazing… i love it!


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