A super simple and delicious way to “veggify” boxed macaroni and cheese.
6 cups water
1 box Annie’s Homegrown Shells & Real Aged Cheddar Macaroni and Cheese
3 TB milk (I used unsweetened plain almond milk)
2 TB canned pumpkin
1 tsp Annie’s Organic Yellow Mustard
2/3 cup cooked frozen peas
1/2 cup cooked frozen corn