- 2 cups large shells
- 2 cups medium whole wheat shells
- 4 cups non-fat milk
- 4 slices Trader Joe's Rosemary ham, sliced
- 8 asparagus spears, chopped
- 1/2 tsp nutmeg
- 1/2 tsp dry mustard or Dijon mustard
- 1/4 tsp paprika or Cajun spice
- 1/4 cup Parmesan cheese
- 1/2 cup shredded reduced fat Italian Cheese (Sargento)
- 2 tsp white truffle oil
- salt, pepper, and Maggi to taste
I am so happy I came across this Revolutionary Mac & Cheese recipe on one of my favorite blogs, Macaroni and Cheesecake. The original recipe appeared on another fabulous blog White on Rice Couple and I adapted it to make it my own.
Not only is this mac & cheese super creamy, but it’s also way lower in fat than the traditional version of this comfort food. What makes this Mac & Cheese so revolutionary? It’s actually boiled in skim milk! That’s right, no cream or whole milk involved. Once the pasta absorbs the milk, a little cheese goes a long way. I added ham and asparagus to give it a little more texture, lots of spices, truffle oil for flavor and of course Maggi, sort of like a sweet soy sauce. They have it everywhere in Europe, but it’s hard to find in the US, so every time Romain’s parents come visit, they bring us a new stock.
The original recipe calls for 2 cups of pasta and 2 cups of milk for 3-4 servings, but I doubled it and Romain and I finished it between the 2 of us. I should probably re-evaluate my portion sizes.
This is definitely my new favorite mac & cheese recipe. There’s no point of using heavier ingredients when you can achieve such a creamy sauce from non-fat milk.
In a large saucepan, combine milk and pasta on medium heat. Bring to a simmer, cover, and stir occassionally watching that the milk does not burn.
Meanwhile, saute the ham and asparagus with a bit of olive oil, salt and pepper until asparagus is tender.
After about 20 minutes, check to see if most of the milk is absorbed and that the pasta is al dente. Remove the pasta from heat and stir in the spices, parmesan cheese and Italian
cheese until melted and combined. Stir in the ham and asparagus. Drizzle with truffle oil and add Maggi to taste.
If you’ve never had truffle oil before, you need to stop what you’re doing and go buy a bottle now. It comes from a very expensive mushroom and makes any dish involving cheese or potatoes taste like heaven. It’s not cheap, but it’s worth every penny.
Give this mac & cheese a try and you’ll understand why I keep raving about it!