Chimichurri Mac and Cheese

Chimichurri Mac and Cheese Recipe
Photo: Brian Woodcock; Styling: Mary Clayton Carl
Serve with Glazed Baby Carrots. Chimichurri--the South American herb sauce typically served with meat--revs up basic mac and cheese with tangy flavors. You can also serve this in individual ramekins or small serving skillets.


Serves 4 (serving size: about 1 1/2 cups)
Total time: 32 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 12 Minutes
Total: 32 Minutes

Nutritional Information

Calories 419
Fat 10.9 g
Satfat 6.1 g
Monofat 3.1 g
Polyfat 0.7 g
Protein 20 g
Carbohydrate 60.9 g
Fiber 3.4 g
Cholesterol 28 mg
Iron 3.5 mg
Sodium 540 mg
Calcium 302 mg


8 ounces uncooked ziti rigate
1 1/4 cups 1% low-fat milk
1 cup unsalted chicken stock (such as Swanson)
3 tablespoons all-purpose flour
1/4 teaspoon salt
2.5 ounces extra-sharp cheddar cheese, shredded and divided (about 2/3 cup)
2 ounces light processed cheese (such as Velveeta Light), cubed
1 teaspoon olive oil
1 cup chopped onion
1/4 cup fresh oregano leaves
1 tablespoon fresh thyme leaves
1/4 teaspoon crushed red pepper
8 garlic cloves, crushed
1 cup chopped fresh flat-leaf parsley stems
3/4 cup chopped fresh cilantro stems
2 tablespoons fresh lime juice
Cooking spray
3 tablespoons fresh cilantro leaves


1. Preheat broiler to high.

2. Cook pasta according to package directions, omitting salt and fat; drain.

3. While pasta cooks, combine milk, stock, flour, and salt in a medium saucepan, stirring with a whisk. Bring to a boil over medium heat; cook 1 minute or until thickened. Let stand 5 minutes. Add 2 ounces shredded cheddar and processed cheese, stirring until smooth.

4. Heat a 10-inch cast-iron skillet over medium-high heat. Add oil; swirl to coat. Add onion, oregano, thyme, pepper, and garlic; cook 3 minutes, stirring occasionally. Combine onion mixture, parsley stems, cilantro stems, and lime juice in a food processor; pulse until coarsely chopped.

5. Combine pasta, milk mixture, and parsley mixture. Heat cast-iron skillet over high heat. Coat pan with cooking spray. Add pasta mixture to pan; sprinkle with remaining 1/2 ounce cheddar cheese. Broil 8 inches from heat for 5 minutes or until cheese is browned. Sprinkle with cilantro leaves.


Adam Hickman,

Cooking Light

April 2013
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