When Melissa’s Aunt Karen visited over a month ago, she brought us a ton of items that we had been missing from the United States. The cheese that she brought is long gone, the sponges are still in use, and we have more zip lock bags than a Wal-Mart Supercenter. The enjoyment we get out of these simple items has been quite funny for us.
One item that we have been greatly enjoying is macaroni and cheese. Not just any macaroni and cheese, but Annie’s macaroni and cheese! Melissa’s Aunt was wise enough to purchase two different types of Annie’s, sharp cheddar and white cheddar. These are our two favorites!!!
The recipe that follows is a slightly different recipe than we use in the United States. The only real change is that we add avocado! Also, we substitute plain yogurt instead of milk both in the United States and Tanzania, mostly because we prefer the tangy taste that plain yogurt gives the macaroni and cheese when it is used. We have also included a list of our favorite spices to season the macaroni and cheese!
1 box Annie’s macaroni and cheese
1/4 cup of yogurt
1 T. of garlic powder
1/2 tsp. of salt
1 tsp. of pepper
1/2 tsp. of chili powder
1 T. of Tabasco or other hot sauce
1 delicious avocado!
You probably know the directions, but just in case, here it is! Fill a pot with water and boil. Once the water boils add the macaroni. Cook until the noodles are done and then strain the noodles. Add the noodles back into the pot and stir in the yogurt. Stir the noodles until the yogurt is mixed. Add the dry cheese packet and stir until the cheese is mixed evenly. Slice one avocado into small chunks and add to the macaroni and cheese. Season with the recommended spices to taste. Serve with a side of veggies and enjoy!
It is a simple recipe, but it is a wonderful reminder of home!