Courtesy of AllRecipes
I do like mac and cheese once in awhile, mostly due to the cheese part. High in sodium but it's quite enjoyable time to time. Feel free to use your other favorite cheeses!
In this recipe I used Good Moo'd skim milk (not sponsored) but you can use just regular milk, the original recipe used half-and-half but that seemed to be quite unhealthy already adding the the massive amount of cheese that is used. I also opted for the red lentil pasta. I thought the pasta might be a bit under-cooked but that was not the case at all!
Ingredients
8 oz cheddar cheese (I used mild)
1 box red lentil penne
1 1/2 cups milk
1/2 cup water
ground pepper
1/2 cup shredded mozzarella
1/4 cup shredded cheddar cheese
1/4 cup milk or water
Directions
Preheat the oven to 350 degrees F
Place 8 oz. block cheddar cheese in the center of the pan
Pour noodles around, spread evenly
Pour milk and water in pan
Scatter shredded cheeses on the pasta, add black pepper and stir - not moving the block of cheese in the center
Bake for 25 minutes
Stir and combine, add 1/4 cup additional milk or water (this wasn't tested but I think it will prevent the noodles from burning and a less stiff dish)
Bake another 25 minutes
