2 Each(s) boxes Kraft Thick and Creamy mac n cheese
1 Each(s) medium onion
1 Each(s) 8 oz. pacakage of mushrooms, sliced
2 Tablespoon(s) butter
6 Ounce(s) shredded cheddar (about half a package)
8 Ounce(s) Yves Veggie Ground Round (half package)
1 Cup(s) petite peas
12 Ounce(s) can of diced tomatoes (garlic and onion?)
Cook mac n cheese according to instructions in a large non-stick pot. In separate pan, saute onions in butter until clear. Add mushrooms and cook about five minutes or so. Add to mac n cheese along with shredded cheese, veggie ground round, peas, and the canned tomatoes (partially drained). Stir together over medium low until cheese is melted and mixed.
If you want to do this really fast, leave out the onions and mushrooms and just mix the rest up in the mac and cheese pan. Put a little flame under it to melt the cheese and thaw the peas and you\'re done.