Thursday, December 8, 2011

White Mac and Peas

I have a confession to make.  I did not like mac and cheese until recently.  Un-American you say?  I agree.  However in my memory I had a babysitter for a stretch of time that fed my brother and I nothing but different shapes of mac and cheese on a daily basis throughout the time she was watching us.  This is likely not reality but it's how I remember things to have been.  With that being said, I also hadn't made a homemade version, which I now can say I have done.  I may try and go classic on this one at some point but for this recipe I have hidden some healthy in there to counteract the gooey cheesy-ness, and I don't think you'll be sad about it.

White Mac and Peas
8oz lite cream cheese
4oz Velveeta cheese
1/2c milk (I use skim)
1c shredded Italian cheese blend
1/2c Whole wheat seasoned bread crumbs
1 box Whole grain Rotini pasta
4 Large Italian Chicken Sausage
15oz can sweet peas

Preheat your oven to 425.  Cook your rotini or other pasta of your choice to your desired tenderness, drain and set aside.  Cut the sausage lengthwise and then slice, resulting in half moons. Most chicken sausage is already cooked through but I like to brown them up a bit in a saute pan, so if you wish to do this also, now is the time.  In a small saucepan melt the cream cheese and Velveeta until smooth, add the milk and 1/2c of the shredded cheese.  Mix together the cooked pasta and sausage, and add the peas.  Pour the cheese mixture on top and mix together.  Lay this mixture in a rectangular casserole pan and top with the remaining 1/2c of shredded cheese and the breadcrumbs.

 Bake in your preheated oven for 10-15 minutes until it's melty enough for you. Enjoy!


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