What a delight to spend time with my new friend Robin Asbell, Chef and author of 11 cookbooks. We talk about writing Cookbooks and how she makes her videos for her youtube channel Robin Asbell, the plant-based chef. Follow and subscribe here

Watch Robin on Twin Cities live on April 12 showing you what to do with leftover Easter Eggs and try some of Robin’s recipes including this Ooey Gooey Monkey Biscuit recipe that would be great for Easter Brunch or these cute little ramekins of Strawberry Rhubarb Crumble.

All of Robin’s books can be found here including her latest Vegan Meal Prep Cookbook which will help you save money, eat better, and prep meals like a pro with 125 healthy and delicious vegan recipes for every meal of the day.

Follow Robin on Instagram or Facebook for all her content.

Robin’s 10 minute Stove Top Mac & Cheese

Before my friend Elizabeth Ries went on maternity leave with baby Heathcliff, she and Robin Asbell created an easy and tasty dinner recipe for 10 minute Mac and Cheese that Robin shared on Twin Cities Live that you can make instead of that Nuclear orange powdered boxed Mac and Cheese.

Give it a try.

Makes 4 cups

1 1/2 cups whole milk1 1/2 cups water1/4 cup minced onion1/2 teaspoon salt8 ounces macaroni, 2 cups1/2 cup frozen peas4 ounces sharp cheddar cheese, shredded1/2 cup shredded parmesan cheese

Place milk, water, and onion in a 4-quart saucepan over medium-high heat. Bring to a full boil, then stir in the macaroni. Stir and bring to a boil, then reduce to keep at a simmer. Stir frequently for 10 minutes. Start testing the pasta. When just al dente, stir in the peas, and when they are heated through, stir in the cheese and keep stirring until melted and creamy. Serve hot.

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