Just the other day I was craving something wholesome and warm. Maybe it was the rain. Maybe it was the fact that I had some shredded chicken, cream cheese and a little shredded cheese in my refrigerator that I needed to use and couldn’t get mac and cheese out of my head, but this recipe hit the nail on the head with the wholesome and warm thing and not having to dirty a bunch of pans to whip it up made it even better.
After a quick text to a friend asking to borrow pasta since I didn’t feel like dragging three kids to the grocery store for the one item I was missing (clearly I thought I had some in the pantry when I decided to make mac and cheese), and a happy reply back (thanks for the rice pasta Carly!) I was back on track. This dish was so simple to throw together, especially since I didn’t have to boil the noodles, and it was so delicious!
- 1 (16 oz) pkg pasta (I used rice pasta shells, but any small pasta should do)
- 1 cup milk
- 3 cups chicken broth
- 2-3 cups shredded cheese, whatever kind you’d prefer
- 8 oz softened cream cheese, cubed
- 2 cups shredded chicken, cooked (optional)
- 1 tsp dry mustard
- fresh ground pepper and salt to taste
Preheat oven to 375 degrees. In a large bowl, stir all ingredients together. Pour into a very large, deep greased casserole dish. Press the noodles down in the pan until they are all covered by the liquid mixture.
Bake uncovered for 30-40 minutes, or until pasta is fully cooked. Shave a bit of fresh parmesan cheese on top and serve.
Recipe adapted from here.
Enjoy! What’s your favorite recipe when you’re making comfort food?