Monday, September 6, 2010
Labor Day Goodness: Mac & Cheese w/ Corn on the Cob
1 (16 oz.) pkg. macaroni (whole wheat)
1 cup milk
2 cups chicken broth
2 cups sharp cheddar cheese, grated
1 cup swiss cheese, grated
1 cup monterey jack cheese, grated
8 oz. cream cheese, cubed
2 tsp. onion salt
fresh ground pepper
1/2 cup flour
Panko crumbs (enough to cover)
*original recipe found here
Preheat oven to 375 degrees.
I started by shredding the 3 types of cheeses (Cheddar, Swiss, and Monterey Jack). You can also buy the pre-shredded cheeses, but I actually like to do the prep work myself (plus, it's cheaper if you buy the block).
Cook pasta for about 5-6 minutes. Drain.
Here are the ingredients:
Combine milk, chicken broth with pasta. Stir.
Combine the rest of the ingredients.
Pour in a baking pan. I also used two ramekins (for lunch).
Place in oven. Cook for approximately 35 minutes.