Ingredients

  • 2 cups dry elbow pasta
  • 2 cups milk
  • 1/4 cup unsalted butter
  • 1 tsp salt
  • 1 3/4 cup shredded cheddar cheese
  • 4 Dr. Praeger’s Root Veggie Hash Browns
  • 1 tbsp chopped chives

Directions

  1. Bring a large pot of water to a boil over high heat. Add pasta and cook per package instructions.
  2. Drain pasta and return it to the pot. Add milk, butter, salt and cheese. Stir over low heat until butter and cheese melt.
  3. Roughly chop the root veggie hash browns, then gently stir into the pasta.
  4. Sprinkle chives on top before serving.