Wednesday, August 14, 2013

3 Cheese Mac & Cheese

Ive gotta be honest, this was pretty bland.  It wasnt terrible but, it was really lacking spice.  Im not talking about it having a 'spicy' or 'hot' element because Im actually not a fan of incredibly spicy or hot food.  This just lacked any sort of real seasoning.  If I do ever make it again, Ill be adding fresh garlic or basil or maybe even both.  It's sufficiently filling, though.  Ill give it that.  Maybe Ill do an updated version of this in a few months.

Recipe from Skinny Kitchen.
Yields 8 servings
283 calories per serving

2 boxes whole grain Kraft Mac & Cheese
1/2 c reduced fat cottage cheese
1/2 c skim milk
6 tbsp reduced fat shredded cheddar cheese
1 tbsp margarine
2.5 c cherry tomatoes, halved
1 slice whole wheat bread
1 tsp margarine

Cook pasta according to package directions.
Set aside the cheese to add later.

To make the bread crumbs: Toast the bread.  Add to a blender & pulse to make crumbs.

While pasta is cooking, in a small pan, melt 1 tsp margarine & add bread crumbs to coat.
Set aside for later.

Drain pasta, add back to pot.
Mix in cheese from box, cottage cheese, milk, cheddar cheese, & 1 tbsp margarine.
Mix well, stir in tomatoes & remove from heat.

Coat a 9x9 pan with cooking spray & add pasta mixture.
Spread evenly & top with bread crumbs.
Broil for about 5 minutes.

No comments:

Post a Comment