I’ve gotten off the eating healthy train for a little while now, but when food is super rich but so, so delicious, can you really blame me? I have been working out (and now if I don’t work out, I feel extra lethargic), and I feel that my workouts can at least counteract what I am eating.
I saw this recipe for Italian Baked Mac and Cheese on a Spicy Perspective last summer, and it looked a little too rich for the summer, so I saved it to make for Christmas dinner. It was such a success, and now is one of our family favorites! One casserole lasts us over a week in eating for dinner once or twice and a couple lunches. Italian Baked Mac and Cheese is an awesome leftover- yum! Just looking at the pictures makes me drool and want to eat some right now Is it too soon to make another batch?
- 1 lb whole-wheat penne pasta
- 3 tbs unsalted butter
- 1 tbs flout
- 2 cloves garlic, minced
- 3 cups skim milk
- 4 reduced-fat cream cheese
- 6 cups shredded Italian cheeses (provolone, mozzarella, asiago, etc)
- 4 oz salami, cut into thin chunks
- 4 oz pepperoni, cut into thin chunks
- 1/2 cup fresh basil, roughly chopped
- 3/4 cup panko bread crumbs
- 1/4 cup shredded parmesan cheese
- 2 tbs olive oil
- Parsley for garnish
- Prep time: 10 minutes
- Cook time: 40 minutes
- Servings: 8-10
- Difficulty: easy
Preheat the oven to 400 degrees. Cook the penne according to package instructions. Drain and set aside.
In the same pot, melt the butter over medium-high heat. Then whisk in the flour and cook for about a minute. Add the garlic and then whisk in the milk and cream cheese. Lower heat to simmer. Add the shredded cheese, stirring or whishing until the mixture is smooth.
Stir in the pasta, sliced meat, and basil. Stir to coat.
Pour the contents of the pot into a 9x13 casserole dish, and sprikle the top with panko and parmesan cheese. Drizzle with olive oil.
Bake for 20 minutes until the tops are golden.
Sprinkle each serving with parsley. Enjoy!