Triple Cheesy Mac & Cheese

Ingredients

• 1 box Dreamfields Elbows
• 2 teaspoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups skim milk
• 1 package (8 ounces) light cream cheese (Neufchatel, 1/3 less fat), cut into 8 cubes
• 1 teaspoon each salt and pepper (optional)
• 8 ounces (2 cups) shredded 2% milk sharp Cheddar cheese, divided
• 4 tablespoons shredded Parmesan cheese, divided

Directions

1. Preheat oven to 375*F. Spray 2-1/2 quart casserole/baking dish with nonstick cooking spray. Cook pasta according to package directions; drain.
2. Meanwhile, heat oil in large nonstick skillet (or Dutch oven) over medium heat; sauté onion and garlic 3 minutes or until onion is tender, stirring frequently. Add milk and cream cheese to skillet; season with salt and pepper. Continue cooking until cream cheese has melted, stirring frequently; do not boil (cream cheese does not need to melt completely).
3. Toss pasta and sauce together. Stir in Cheddar cheese (reserve 2 tablespoons) and 2 tablespoons Parmesan cheese. Pour into baking dish. Sprinkle with reserved 2 tablespoons each Cheddar and Parmesan.
4. Bake uncovered at 375*F 20 to 25 minutes or until set. Let stand 5 minutes before serving.

Recipe Yield: Makes 8 main dish servings.

Source: Dreamfields