Ingredients:
2 cups dry pasta (can be whole wheat or plain) elbow shaped, or shells
3 cups shredded cheese - cheddar & mozzarella are a good combination, but you could use your favourite too
2 tablespoons butter - cut up into cubes if it's been in the fridge
1 1/2 cup cream
3 tablespoons breadcrumbs (optional)
Directions:
Preheat oven to 375
Boil water for pasta, cook until noodles are one minute under aldente (if the package says 8 minutes, cook it for 7)
Drain pasta and pour into a deep oven safe casserole dish
In a small pot over medium heat - pour the cream in, and let warm - do not let it boil though
Drop in butter cubes, and stir until it's fully melted into the cream
Add 2 1/2 cups of the shredded cheese
Stir until cheese is fully melted and blended
Pour cheese mixture over the noodles in the casserole dish
Sprinkle left over cheese on top of the noodles
Sprinkle breadcrumbs over the cheese
Cover, and bake for 15 minutes
* Okay - this is Mia's favourite dish! It's almost as easy as KD, but three times as delicious! Serve it up with some tossed greens & garlic toast and it becomes a full meal!
* A great "adult" version is to add pureed garlic to the cheese mixture, and garlic powder to the bread crumbs! Tastes like garlic bread with cheese!
* I always add freshly ground pepper, and of course Mia insists on ketchup!
* I apologize in advance to your hips & thighs & tummies ... it's not the lowest calorie meal, but it's great once in a while!
Enjoy
xx
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