Mac & Cheese

I've made a few attempts at health-ifying the amazingness that is mac & cheese (whole wheat pasta, low-fat milk & garlic), but there are times when it's just smarter not to mess too much with life staples.

Serves 1-2 (depends how mac & cheese hungry you are...)

• 1 1/4 cups uncooked whole wheat macaroni
• 2 cloves garlic
• 1 1/4 cups grated cheddar cheese
• 1 tbsp margarine
• 1/2-3/4 cup low-fat milk (as needed)
• 1 tsp parmesan
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 1/4 tsp paprika
• dash of hot sauce (ie. Franks)
• topping: 
• 1 tsp parmesan
• generous shake of paprika
• salt & pep, to taste

Bring a pot of water to boil and cook macaroni per package instructions. 

Meanwhile, mince 2 cloves of garlic and grate the cheese.

In a medium non-stick pan, melt the margarine over med-high and add minced garlic. Let cook for a few minutes til the garlic turns golden. 

Add 1/2 cup milk, increasing by up to another 1/4 cup, as needed.  Add parmesan, salt, pepper, paprika and hot sauce. Once things start bubbling, reduce to medium heat and add grated cheese. Stir frequently until the cheese melts and the sauce gets smooth.

By this time, the macaroni should be ready.  Add strained pasta to the pan, and mix well to incorporate cheesy sauce.

Sprinkle with toppings, cover with lid, reduce heat to the lowest setting, and let simmer for 5-10 min or until any remaining liquid is absorbed. Enjoy.