Macaroni & Cheese, Peas

Ingredients: 1 box whole wheat elbow macaroni Nonstick cooking spray 1 tbls butter 2 garlic cloves 3 cups – 1% milk 1 cup light cream cheese 2 cups fat free cheddar cheese, shredded 1 cup monterey jack or pepper jack cheese, shredded 2 teaspoons chili powder ½ teaspoon salt (optional) 4 oz. jar chopped pimiento ½ to 1 cup peas (optional) ¼ cup panko crumbs ¼ cup parmesan cheese 1 tablespoon corn starch (use as thickening agent if needed) Cornstarch Directions: Add a few tablespoons of water to the cornstarch. It needs to be mixed completely before adding to boiling liquid. Once added, cook long enough until the liquid has thickened.

Step 1: While prepping, preheat the oven to 425 degrees. Spray a large baking dish with cooking spray; set aside.

Step 2: Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions, drain.

Step 3: In a large sauce pan, melt butter over medium heat. Then add garlic and cook for 1-2 minutes.

Step 4: Add milk and cream cheese, mixing constantly.

Step 5: As the milk mixture is heating up but before boiling point, whisk in shredded cheeses until melted. Add cornstarch and water mixture, if needed.

Step 6: Add chili powder and salt. Mix well.

Step 7: In the same pot where macaroni was prepared, toss macaroni with the cheese sauce. Mix in chopped pimiento and peas, if desired.

Step 8: Pour the mixture into the prepared baking dish.

Step 9: Sprinkle panko crumbs and finish with Parmesan cheese.

Step 10: Bake until Parmesan is melted and macaroni is hot throughout, about 10 minutes.

Sit back, relax and indulge without the guilt.