Rotini & Cheese is a variation on Kraft's shells and cheese. It's actually kind of like an upgrade because you get small pieces of dehydrated broccoli in addition to the mac and cheese. Halfway through the cooking process you add the broccoli to the simmering pasta so that it can rehydrate.
The only problem is that whenever I strain the pasta from the water I lose half of the rehydrated broccoli.
Does anyone know a way to keep from losing the broccoli without wasting a ton of time?