"The low-fat cheese makes the macaroni a bit drier but the taste of the cheese is really good" (Jodi, mother of 3)
Oven to 350 and one burner to medium-high heat
Large sauce pot, 9”x11” baking dish
About 30 min
6 (or more depending on ages)
2 blocks (16 oz) Cabot Sharp Light Cheddar Cheese
1/4 cup fresh parsleyGrate cheese and chop parsley.
1 box whole grain elbow macaroniBring water to a boil in sauce pot. Cook pasta according to package directions and drain.
4 Tbsp Earth Balance spread or organic butter
1/2 cup lowfat milkToss hot pasta with spread. Add milk, parsley, most of shredded cheese, and sea salt to taste. Mix up a bit so that the cheese and parsley get mixed in. Place in baking dish. Top with remaining cheese. Cover and bake 15 minutes. Uncover and bake an additional 10 minutes.
Add 1/2 cup finely chopped red onion to the boiling water (if you cook it with the noodles the kids don't even notice). Add thinly sliced tomatoes with oregano or basil either layered on top or in the middle. Try elbow pasta made from brown rice or spelt. Use 2% milk in place of lowfat milk. The Kid Kritics loved this recipe with the tomato and oregano options!