Photo: Roberto Caruso
You won’t believe how simple this creamy mac and cheese is to pull together.
2 1/2 cups skim milk
1 cup water
1 tbsp butter
1/4 tsp salt
2 cups elbow macaroni
3 cups finely grated old cheddar
1/2 cup mascarpone
2 tsp Dijon mustard, (optional)
Boil milk with water, butter and salt in a pot over medium.
Add macaroni. Cook, stirring often, until macaroni is tender, 10 to 12 min. (It’s OK if it’s a little saucy.)
Remove from heat. Stir in cheddar, mascarpone and mustard until cheese melts.
Protein 37g, Carbohydrates 49g, Fat 43g, Fibre 2g, Sodium 775mg.
Combine cheeses with mustard in a plastic container. Keep in cooler until ready to cook and stir into pasta when tender.
Originally published in the Today’s Parent July 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
Photo: Roberto Caruso