Mac and Cheese with Laughing Cow Cheese and Broccoli
So this is a fantastic idea! If you use Laughing Cow cheese wedges in place of a roux and cheese to make mac and cheese, you get an extremely creamy dish in half the time1
I then placed the mac and cheese in a baking dish to bake for about 10 minutes so that the top could get crunchy and bubbly. You can add some fresh mozzarella to the top prior to baking to better achieve this. Sprinkle on whole wheat bread crumbs for even more crunch. Because we all know the best mac and cheeses have a crunchy cheesy top and are soft and creamy underneath. I used broccoli and sun dried tomatoes to boost flavor, color, and to complete the dish as a meal. Play around with other vegetable combinations to add variety. Super healthy, quick, and yummy mac and cheese. Enjoy!
- 8 oz pasta shells
- 1/2 large yellow onion, diced
- 3 cloves garlic, minced
- 3 cups broccoli florets
- 1/4 cup chopped sun dried tomatoes, chopped
- 2 cups shredded chicken
- 3/4 to 1 cup milk
- 6 oz Laughing Cow Cheese Wedges (the whole wheel)
- Salt and Pepper
- Fresh mozzarella
Preheat oven to 400 degrees. In a pot of boiling water, cook pasta until al dente. Add broccoli to the pot 3 minutes before pasta is cooked through, drain well.
Heat olive oil over medium heat in a large saute pan. Saute garlic and onion until onion are translucent. Pour in the milk, sun dried tomatoes and cheese wedges. Stir until cheese is melted. Add pasta, broccoli, and chicken. Toss until completely combined. Season with salt and pepper, to taste. Pour mixture into a square casserole dish and top with fresh mozzarella (optional). Bake in oven for about 10 minutes or until cheese is bubbly on top.