Ingredients
- 3 cups uncooked whole wheat macaroni
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/4 cup half and half
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
- 3/4 cup parmesan cheese (the powdered stuff from a canister does not count as real cheese!
1. Cook macaroni to al dente. Drain and put pasta in a casserole dish.
2. Stir in herbs and 1 cup cheddar, 1 cup mozzarella & 1/2 cup parmesan cheeses until cheeses is melted.
3. Drizzle half and half evenly over the top.
4. Top with remaining cheeses.
5. Bake at 350° for 20 minutes, or until the top is browned.
No butter? That's okay, this still sounds awesome! How do you find the finished consistency? I might try with montery jack instead of mozzarella because I like its "melty" texture...
ReplyDeleteButter is always welcome in my recipes :) Jack cheese sounds really yummy! I just use mozzarella because I buy a big block of that and cheddar, so I always have it on hand.
ReplyDeletei do not cook that much......................................
ReplyDelete[...] nutritional value of a meal, I’ll just mix some chia right in to the final meal - risotto, macaroni and cheese, quinoa… you name it, we’ve probably had chia in [...]
ReplyDeletethis is by far my favorite post. I love mac'n cheese and cannot wait to try this recipe!
ReplyDeleteFavorite Post! I love mac 'n cheese. Definitely going to try this soon.
ReplyDelete