I seriously love this new recipe. I think it’s the best and possibly the healthiest way to make traditional macaroni & cheese and it’s so easy! It’s revolutionary! The pasta is cooked in milk, which creates the creaminess without having to make a heavy cheese sauce.
2 cup whole wheat pasta shells
2 1/2 cups skim milk
1 cup cheddar cheese, shredded & loosely packed
Fresh ground pepper, cayenne, nutmeg, or mustard (optional), about 1/4 tsp or to taste
1. In medium sauce pan, bring pasta and milk to a simmer
2. Reduce heat and cook 20-5 minutes, stirring frequently
3. Turn off heat and stir in cheese and fresh ground pepper (optional)
4. Cover & let stand for a couple minutes
5. Stir* & serve
*if you want it to be a little creamier, you can add a little more milk
Feel free to add in steamed broccoli or diced tomatoes. I added broccoli and sent it to school with Cole in a small thermos.