- 12 mins
- 32 mins
Ingredients
- 8 oz. uncooked pasta
- 1 1/4 c low fat milk
- 1 c chicken stock
- 3 tbsp all purpose flour
- 1/4 tsp salt
- 2.5 oz. extra sharp cheddar cheese, shredded and divided
- 2 oz. light processed cheese (like velveta) cubed
- 1 tsp olive oil
- 1 c chopped onion
- 1/4 c fresh oregano leaves
- 1 tbsp fresh thyme leaves
- 1/4 tsp crushed red pepper
- 8 garlic cloves, crushed
- 1 c chopped fresh flat leaf parsley stems
- 2 tbsp fresh lime juice
- Cooking spray
- 3 tbsp fresh cilantro leaves
Preparation
Step 1
Preheat broiler to high.
Cook pasta according to directions, omitting salt and oil. Drain.
While pasta cooks, combine milk, stock, flour and salt in a medium saucepan, stirring with a whisk. Bring to a boil over medium heat; cook 1 min or until thickened. Let stand 5 mins. Add 2 oz. shredded cheddar and processed cheese, stirring until smooth.
Heat a 10" cast iron skillet over medium high heat. Add oil; swirl to coat. Add onion, oregano, thyme, pepper and garlic; cook 3 mins, stirring occasionally. Combine onion mixture, parsley stems, cilantro stems, and lime juice in a food processor; pulse until coarsely chopped.
Combine pasta, milk mixture and parsley mixture. Heat cast iron skillet over high heat. Coat pan with cooking spray. Add pasta mixture to pan; sprinkle remaining cheese. Broil 8" from heat for about 5 mins or until cheese is browned. Sprinkle with cilantro leaves.