Chimichurri Mac and Cheese |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. Ingredients:
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 |
glazed baby carrots |
Directions:
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.
|
|