One Pan Apple Butter Mac and Cheese
Serve this mac and cheese with a field green salad dressed with a citrusy grapefruit vinaigrette and lots of freshly cracked black pepper to balance out the richness. I used white cheddar, so my mac and cheese is very pale in color. If you use an orange cheese, your's will be darker. Either way, it's delicious and the perfect comfort food.
Servings 4
Calories 369kcal
Ingredients
- 2 cups miniature shell shaped pasta I used Barilla FiberPlus
- 2 cups skim milk
- ¼ teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese
- ¼ cup apple butter
- Salt and pepper
Instructions
- Combine the uncooked pasta, milk, and garlic powder in a 5-quart pan. Bring to a simmer, then reduce heat to low. Cook, stirring frequently, until the milk had absorbed and the pasta is soft – 15-20 minutes. Stir in the cheese and apple butter. Remove from heat and let sit, covered, for 5 minutes. Stir again and season with salt and pepper before serving.
Nutrition
Calories: 369kcal | Protein: 18.3g | Fat: 10.5g | Fiber: 6.3g