10 ounces packaged dried medium shell macaroni or rotini
2 cups frozen cauliflower, broccoli, and carrots or other vegetable blend
1 cup milk
1 3-ounce package cream cheese, cut up
1/4 teaspoon black pepper
3/4 cup shredded Gouda, Edam, Havarti, fontina, cheddar, or Swiss cheese (3 ounces) I used cheddar
1/4 cup grated Parmesan cheese (plus more if you prefer)
In a large saucepan cook pasta according to package directions, adding the frozen vegetables for the last 5 minutes of cooking. Drain.
In the same saucepan combine milk, cream cheese, and pepper. Cook and stir over low heat until cheese is melted.
Return pasta mixture to saucepan. Toss to coat with cream cheese mixture. Gently stir in the shredded cheese and the 1/4 cup Parmesan cheese. If desired, sprinkle individual servings with additional Parmesan cheese.
Serves 4
2 comments:
Remind me to print/keep this one to try it out!
I definitely think you would like this one!!
The only issue I found was getting only 3oz of cream cheese, but I found individual 1oz servings by weight watchers (that are actually the perfect size for a bagel) that worked perfectly!
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