Quick Stovetop Mac and Cheese

By sandy_h

From Cooking Light November 2018

Ingredients

• 4 cups whole milk
• 2 cups water
• 1 tsp kosher salt
• 1 lb uncooked brown rice macaroni or penne pasta
• 8 oz 2% reduced-fat cheddar cheese, grated (about 2 cups)
• 2 oz 1/3-less-fat cream cheese (about 1/4 cup)
• 1/2 tsp black pepper, plus more for serving

Preparation

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.)

Remove from heat. Add cheeses and pepper; stir gently until melted. Sprinkle with additional pepper.