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Serves 16 (serving size: about 1/2 cup)
We like brown rice pasta here for three reasons: It’s whole-grain, it’s a dead ringer (taste- and texture-wise) for traditional pasta, and it’s gluten- free. You could also use a wheat- or chickpea-based pasta.
Ingredients
- 4 cups whole milk
- 2 cups water
- 1 teaspoon kosher salt
- 1 pound uncooked brown rice macaroni or penne pasta
- 8 ounces 2% reduced-fat cheddar cheese, grated (about 2 cups)
- 2 ounces 1/3-less-fat cream cheese (about 1/4 cup)
- 1/2 teaspoon black pepper, plus more for serving
Nutritional Information
- Calories 188
- Fat 7g
- Satfat 4g
- Unsatfat 2g
- Protein 8g
- Carbohydrate 24g
- Fiber 2g
- Sugars 4g
- Added sugars 0g
- Sodium 280mg
- Calcium 17% DV
- Potassium 2% DV
How to Make It
Step 1
Stir together milk, 2 cups water, and salt in a Dutch oven; bring to a boil over high. Stir in pasta. Reduce heat to medium-low; simmer, stirring often and gently to loosen pasta from bottom of pot, until just tender, about 12 minutes. (Do not over-stir, or pasta may become mushy.)
Step 2
Remove from heat. Add cheeses and pepper; stir gently until melted. Sprinkle with additional pepper.
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