Thursday, August 27, 2015

Stove Top Tuscan Mac and Cheese

I have a crazy obsession with mac and cheese (with tacos being a close second) and I am always looking for new ways to prepare this comfort food classic. This Tuscan Mac and Cheese is ooey gooey and loaded with flavor! It's also a great way to toss in veggies that the kids may not normally eat. It was a hit with my 4 year old and my husband!

Stove Top Tuscan Mac and Cheese
Serves 8
Cal 356, Carbs 48.8, Fat 9.6, Fiber 5, Protein 17.8

1 16oz. box elbow macaroni (I used Ronzoni)
2 oz. reduced fat cream cheese
1 cup reduced fat milk (I like to use 2 percent in dishes like these)
2 cloves garlic, chopped
2 cups shredded 5 cheese Italian Blend
1 plum tomato, chopped
1 cup baby spinach
1 cup turkey pepperoni (I ended up dicing up some Italian chicken sausage)
1/4 cup grated parmesan cheese
1/2 tsp. oregano

Cook pasta in a large pot of salted water, to al dente. Drain and set aside.

In a large sauce pan combine cream cheese and milk. Whisk until smooth. Add in the garlic and bring to a simmer stirring often until mixture is thickened.

Slowly add in the shredded cheese and whisk until smooth. Next toss in the spinach,  pasta, oregano, diced tomatoes, and pepperoni. Stir to coat. Serve immediately. Enjoy!

1 comment:

  1. Oooooh, this looks good! Must try. Thanks for sharing at My Flagstaff Home!



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