Date Night Mac and Cheese

This Four Cheese Macaroni & Cheese isn’t to serve on date night – it’s for the kids (and babysitter if one is helping out).

The evaporated skim milk and tomato sauce make this creamy and silky without being full of fat. I used cheeses we normally have on hand, but the provolone could be subbed with cheddar or swiss, and the cottage cheese could be switched with ricotta. I’d keep the mozzarella – the stringy-ness is a real crowd pleaser.

Four Cheese Macaroni & Cheese

Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Rest: 5 minutes minutes

Total Time: 45 minutes minutes

This mac and cheese recipe is (almost) guilt free. The evaporated skim milk and tomato sauce combination allow for a silky feel that is much lower fat than traditional recipes.

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Ingredients

• 1# box Pasta
• 1 12 ounce can Evaporated Skim Milk
• 1 cup Tomato Sauce
• 1 1/2 cups Shredded Mozzarella Cheese
• 1/2 cup Grated Parmesan Cheese
• 1/2 cup Shredded Swiss Cheese
• 1/4 cup Cottage Cheese
• Hot Pepper Flakes
• 1 tbsp Butter
• 6-8 leaves Fresh basil, chopped coarsely for garnish

Instructions

• Heat about 5 quarts of hot water in large pot with lid on. When water comes to a rolling boil, add about 1 tablespoon of salt and the entire box of pasta. Stir well, and continue to stir occasionally until pasta is almost completely cooked. I used shells, because that was what I had, but any small pasta would work well. 
  
• Preheat oven to 425 degrees.
  
• Meanwhile, using your big bowl, combine milk, tomato sauce and cheeses. I used leftover spaghetti sauce because we had it, but jarred pasta sauce or plain canned tomato sauce works well too. Sprinkle in red pepper flakes to taste.
  
  
• Drain cooked pasta well and add to bowl, stirring well to combine. Place mixture in 9x12 casserole dish sprayed well with cooking spray.
  
• Dot the top of the macaroni and cheese with butter, and cook in preheated oven on a cooking sheet for about 30 minutes, or until bubbly and melted. Cool briefly and sprinkle basil on top.
  
  
• Serve immediately or wrap with foil and refrigerate. Re-warm in a moderate 300 degree oven for about 15 minutes or until warmed through.