I must admit something to you, blogworld: Despite my love for fine food, my favorite meal is still the same as most four-year olds’. To say I love macaroni and cheese is an understatement. For my entire first grade year, I refused to eat anything but macaroni and cheese for both breakfast and lunch. My more mature second-grade self made the sacrifice of adding PB&J into the mix now and then (in the name of nutritional balance, of course) but I have never tired of this delicious comfort food. This recipe uses three types of cheese, including one that is infused with French Onion flavor to give it a unique and savory taste.
Creamy French Onion Mac and Cheese
2 servings quinoa pasta shells (or any pasta will do)
2 ounces swiss gruyere, cut into small pieces
1 tbsp cream cheese (gluten-free)
1 wedge Light French Onion Laughing Cow cheese
3 tbsp half and half
1 tsp butter
- Cook pasta as directed and drain.
- Place pasta back in pot.
- Add the rest of the ingredients to the pasta and cook on low, stirring continuously until all ingredients are melted and evenly distributed. If your sauce is too thick, add more half and half as needed.
You can also add some great mix-ins to this classic mac: caramelized onions, broccoli, peas, stewed tomatoes, mushrooms, etc. What’s your favorite mix in?