I’ve never been much of a fan of Mac n’ Cheese, not for myself, let alone my son. For me it seems just as easy to make as buying a box of the pre-made stuff! I also like that I can control the sodium and fat content and add my own culinary touches! Besides, who wants to eat powdered cheese?
(makes about 2 cups)
1 cup pasta shells or pasta of your choice (I find most mini-pastas too small for my son to eat as finger food so I used regular pasta shells and then cut them in half)
1/2 diced tomato
1 tbsp finely chopped parsley
2 tbs. grated Parmesan (I like to add parm because the saltiness balances out the sweetness of the cheese.)
1-2 oz soft cheese of your choice (I used “laughing cow” because it melts easily and it also comes in quick-to-use divided portions)
Bring water to a boil in a medium saucepan.
Add pasta and cook for about 10-12 minutes or until very soft.
Drain pasta and save 1/4 cup of cooking water.
Turn off heat and put pan back on hot burner. Add cheeses, parsley, and water (one tablespoon at a time) until cheese is melted and the sauce is at desired consistency.
Stir in tomatoes before serving.
“DID YOU KNOW…?”
One box of Kraft Macaroni & Cheese contains fully half of your daily recommended intake of sodium. A typical 5-oz box of Kraft Macaroni & Cheese has about 520 calories. Prepared, which means adding milk and butter, the total calories for the whole box are about 580.