Rating: 3.5 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe by Cooking Light April 2013

Gallery

Credit: Brian Woodcock; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
12 mins
total:
32 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

419 calories; fat 10.9g; saturated fat 6.1g; mono fat 3.1g; poly fat 0.7g; protein 20g; carbohydrates 60.9g; fiber 3.4g; cholesterol 28mg; iron 3.5mg; sodium 540mg; calcium 302mg.
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