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Wednesday, February 10, 2010


It's a cold, snowy day here in Boston, so I came home from work craving some comfort food, so I thought...mac and cheese! I grabbed some skim milk from the store and came back to see what else I had and came up with this super creamy, spicy pepperjack mac. I really don't measure that much when I cook, but here's my recipe. Make it the next time you're in the mood for something cozy.
1 cup whole wheat short pasta of your choice (I used rigatoni and mine was already cooked)
1/2 cup skim milk & 1/2 cup chicken stock mixed (I eyeballed this)
1 tblsp. butter
1 tblsp. Extra Virgin olive oil
1 tblsp. flour
1/4 diced onion
5 slices reduced fat pepperjack cheese
as much cayenne pepper as you'd like

Heat the olive oil and butter in a small skillet and heat for 1 minute. Add diced onion and let sweat for 3 minutes. Add flour and whisk together for 3-5 minutes. Turn up heat and cook milk and chicken stock until it bubbles. Reduce heat, stir until thickened. Add cheese and stir until smooth. Add noodles and stir to combine. DEVOUR!

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