Pimento Mac and Cheese

Servings: 2 | Serving size: 2 ounces pasta with sauce

Cooking Time: 30 Minutes

This recipe can easily be multiplied. Leftovers are good. Reheat gently after adding 1 Tbsp. of 2 % milk per serving.

Serve with Roasted Beets (Roasted Beets - Low Sodium Version) or Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Parmesan Zucchini or Catalan Spinach.

Ingredients

• 4 quarts water
• 4 ounces whole wheat or gluten free penne pasta
• 1 tsp. olive oil
• 1 small shallot (minced)
• 1/4 cup bottled pimentos (minced)
• 1 large egg
• 1/4 Cup 2 % milk
• 2 1/2 ounces reduced-fat cheddar cheese (grated)
• 1/8 tsp. salt
•  fresh ground black pepper to taste

Place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook until done. Do not overcook: the pasta should be cooked al dente.

While the pasta is cooking, combine the eggs and milk in a medium mixing bowl.

Whisk until smooth and then fold in the cheddar cheese and salt. Set aside.

When the pasta is done, drain well and add it to the pan with the cooked shallot and pimento mixture.

Adjust the heat to medium and add the cheese mixture.

Stir well until the cheese is completely melted and creamy.

Don't let the mixture boil, but when the sauce is very thick remove from the heat.

Add fresh ground black pepper to taste, stir, and serve immediately.