Last month, The Laughing Cow asked me if I would be interested in trying a lower-calorie version of a comfort food, featuring their cheese. I’ve kept Laughing Cow in my refrigerator ever since being introduced to it by my high school French teacher (back when it was called “la vache qui rit”) but I’ve never tried cooking with it so, intrigued, I agreed. They sent me the recipe and ingredients to make their creamy stovetop macaroni and cheese, and it couldn’t have been more perfect.
It’s no secret that I have a soft spot for macaroni and cheese, especially when it has a gourmet twist (Jalapeño Popper is my most popular version, but my personal favorite is Pulled Pork Mac and Cheese.) Sometimes though you just need something simple, quick, and comforting. That’s exactly what this recipe delivers. It doesn’t take any longer to make than a standard box does, but the combination of Swiss and cheddar cheeses gives it a really complex, adult flavor.
I thought about putting a crazy, gourmet twist on the recipe but in the end I went with classic comfort and stirred in some stewed tomatoes. It’s something my Dad always did, and the combination always reminds me of being a kid. (For some reason, it also reminds me of eating cream cheese and jelly sandwiches – did anyone else eat those?! I can’t even imagine eating one of those now…)
- 8 ounces uncooked Whole Wheat Pasta
- 3 wedges Laughing Cow Light Creamy Swiss Cheese
- 3/4 cup Reduced-Fat Sharp Cheddar, shredded
- 1/2 cup Skim Milk
- 2 Tablespoons Butter
- 1 cup Stewed Tomatoes, drained and chopped
- Salt and Pepper
- Cook the pasta according to the directions on the package.
- Drain and return to the pot. Add the cheeses, milk and butter and stir until melted and creamy. Stir in the tomatoes. Season with salt and pepper.
Disclosure: The Laughing Cow sent me the ingredients and a recipe for mac n’cheese but I did not receive any additional compensation for this post. All opinions are my own.