I had some leftover pasta from a previous meal so I decided to pull together one of my favorite recipes for the blustery fall evening. This recipe is great as both a side or a stand alone dish. If I had already cooked the chicken I probably would have just mixed it in rather than serving the Mac & Cheese as a side.
Ingredients
1-2 Cups Cooked Whole Wheat Pasta (I used penne)
1/2 Cup Fat Free Milk
1 1/2 Cup Shredded Cheese (use your favorite type)
1/3 Cup Italian Bread Crumbs
3/4 Stick of Margarine (not pictured)
Pre-heat your oven to 375
1. Melt the margarine in a medium sized pot.
2. Lower the heat to 3-4 on your stove and add the milk. Bring to a low boil.
3. Add the cheese and stir until melted.
4. Add the Bread Crumbs and allow to simmer. This will thicken up the mixture.
5. Add the pasta and mix together until combined well.
6. Pour into an appropriately sized casserole dish.
7. Sprinkle extra cheese over the top and place into the oven to bake.
8. Cook for 45 minutes or until the top is brown and delicious looking.
Yum
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