Last night Matt was wanting comfort food but neither of us really felt like cooking after a long day in the sun and pool (tough life, I know). We decided to try this recipe for Mac n cheese because it didn’t seem too hard and looked delicious. Naturally we made our own changes, and it was so good!!
What you need:
2 cups dried pasta (we used veggie pasta macaroni)
1 cup fat free half and half (yes, they make fat free half and half!)
1 1/2 cups fat free milk
2-3 cloves of garlic, minced
1/4 tsp ground nutmeg
1 cup freshly shredded cheddar (we used pre-shredded reduced fat)
2-3 slices of cheese (we used muenster)
1/4 cup Italian seasoned panko
In a medium pot, combine dried pasta, half and half, milk, garlic, and nutmeg. Heat over medium to a simmer, reduce heat and continue to simmer until the pasta is cooked (about 20 minutes). You want to stir it frequently to keep the pasta from sticking and to prevent the milk from boiling.
Preheat the oven to 375 degrees.
Once the pasta is cooked (there should still be a little liquid), remove from the heat and add the shredded cheese. Stir well to combine. You can eat the Mac n Cheese at this point, or keep reading to make it even better! 🙂
Place the Mac n Cheese in an oven safe dish, top with a few slices of muenster cheese, and sprinkle with Italian seasoned panko (panko works better than breadcrumbs since we aren’t adding butter or oil to crisp). Place in the oven until the sliced cheese has melted and the dish is bubbling, about 10 minutes.
Remove from the oven and allow to cook just slightly, this dish is best hot.