I used to (and still do) dip steamed broccoli into the cheese sauce whenever I make it with macaroni cheese, but I can't enjoy it if it's poured over the broccoli itself because it makes everything either gummy (if the cheese cools too fast) or soggy (if the broccoli's too wet). Then again, I'm fairly resigned to the fact that food packets and their suggested-use pictures seldom align with my own preferences.

I'd have thought that a mushroom Stroganoff would be the more logical vegetable-based use for a pot of cream, but perhaps it's harder to make brown lumps in grey sauce look immediately appealing in food advertising.