Super Shells and Cheese

I have seen a recipe floating around Pinterest for Macaroni and Cheese that you cook the pasta in milk instead of boiling it in water.  And of course do you think I could find it when I was looking for it...NOPE!  I am pretty sure that I pinned it at one point, but I have thousands of pins and not a lot of time. I decided to wing it and it turned out pretty darn good!  This dish tastes like baked mac and cheese because it is thick and dense, but you don't have to spend the time baking it.  I served this with Kickin' Baked Chicken and Zucchini Fritters.  

Ingredients:

• 1 Cup Shredded Monterey Jack Cheese 
• 1 Cup Shredded Sharp Cheddar
• 2 Tablespoons Mascarpone
• 3 Cups Uncooked Small Shell Macaroni
• 3 3/4 Cups Skim Milk
• 1/4 teaspoon Dry Mustard
• 1 teaspoon Salt (you might want more)

In a large sauce pan combine milk and pasta and bring to a simmer.  Reduce heat to low and continue to cook for about 15 minutes or until pasta is cooked tender.  

Add in cheese, salt, dry mustard, and cayenne pepper.  Stir.  Cover and let sit for 2 minutes.  Remove lid and stir again.

I think that it will be best when eaten fresh, but I plan on eating some of the leftover tomorrow so I will let you know how that is too.

Skinny Spinach Mac & Cheese

Mac and cheese is a go to kid friendly food at our house, but I don't always have time to make it from scratch.  And although the kiddos do love Kraft Mac and Cheese there is absolutely nothing healthy about it, so I am trying to work in some other options.  This is super quick to make and you don't have to feel guilty about eating it! I usually serve this as a side dish but you could easily double the recipe and serve as a main dish for Meatless Monday or you could add some grilled chicken to make a one pot meal!

Ingredients:

• 2 Cups Uncooked Small Shell Pasta
• 3-4 Fresh Basil Leaves (diced)
• About 4 Handfuls of Raw Fresh Spinach
• 2 Wedges of Chive and Onion Laughing Cow Cheese Wedge
• 3-4 Tablespoons of Milk (I used 1%)
• Salt and Pepper to taste

Serves about 4 

Cook pasta according to package- drain and return to pot.  While pasta is cooking, chop the spinach.

Add spinach, basil, cheese wedges and milk.  Stir together keeping stove at a VERY LOW heat until cheese is melted.  The spinach will cook perfectly during this time too.

I served with Herb Butter Corn on the Cob (which as you can see I cut off the cob) and Sweet Cajun Chicken.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!