Marvelous Macaroni and Cheese
Serving Size / Yield
- 1 lg. block Velveeta cheese, cubed
- 1 C. low-fat milk
- 5 Tbs. butter (Smart Balance)
- 2 tsp. onion powder
- 1 tsp. dried parsley
- 4 grinds black pepper or to taste
- 1 1/2 - 2 lbs. any short pasta (I use Farfalle)
- 1/4 C. breadcrumbs
- 1/8 C. Parmesan cheese
Cook pasta in salted water until just past al dente (not mushy), about 7 minutes. Drain and cold shock, drizzle with a bit of oil and mix so it doesn't stick. [Your pasta can be cooked up to a day ahead to this point. Divide and place in zip loc bags or the casserole dishes you are going to use, cover and refrigerate until ready to add cheese mixture when ready to serve.]
In a pot, heat milk, butter, pepper, onion and parsley. Add Velveeta in batches and gently mix until all the cheese is melted. Divide pasta into two casserole dishes. Add half of the cheese mixture to each casserole and blend the cheese and pasta until everything is coated.
In a separate dish, combine Parmesan and breadcrumbs and sprinkle onto each casserole dish. Place in preheated oven at 350 degrees. Bake about 10-15 minutes. Broil for 3 minutes until tops are golden and bubbly.