Stovetop Mac & Cheese

This is another one of those recipes that really isn't low-fat or low-calorie, but sometimes you just need to make it as a side dish with an otherwise healthy meal. Sometimes I'll toss in some cooked peas or chopped broccoli with it just to make me feel better about serving it, but Horse Lover and The Monkey love it best veggie-free.


Stovetop Mac & Cheese

12-14 oz. small pasta noodles (my favorite is rotini or shells)
1 Tbsp butter or margerine
1/2 c. milk
2 c. shredded sharp cheddar
1/3 c. light sour cream
Salt/pepper to taste
1 tsp dried dill weed (optional)

Cook pasta on stovetop according to directions on box.











Drain and immediately return to hot pot. Over medium heat, add butter and milk and stir until butter is melted.










Add shredded cheese and stir until cheese is starting to melt.










Mixture will look slightly clumpy at this point, but don't worry - the sour cream will smooth it all out!











Add sour cream and still until well combined.










Season with salt/pepper and dill weed if desired. If too thick, add a little more milk or sour cream until the consistency is as you like it. Serve and enjoy!










Tip: If adding peas or broccoli, you may want to add a little more cheese to make sure there's enough cheesiness for both noodles and veggies.