Chimichurri Mac And Cheese

• 8 ounces uncooked ziti rigate
• 1 1/4 cups 1% low-fat milk
• 1 cup unsalted chicken stock (such as Swanson)
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2.5 ounces extra-sharp cheddar cheese, shredded and divided (about 2/3 cup)
• 2 ounces light processed cheese (such as Velveeta Light), cubed
• 1 teaspoon olive oil
• 1 cup chopped onion
• 1/4 cup fresh oregano leaves
• 1 tablespoon fresh thyme leaves
• 1/4 teaspoon crushed red pepper
• 8 garlic cloves, crushed
• 1 cup chopped fresh flat-leaf parsley stems
• 3/4 cup chopped fresh cilantro stems
• 2 tablespoons fresh lime juice
• Cooking spray
• 3 tablespoons fresh cilantro leaves

1. Preheat broiler to high.
2. Cook pasta according to package directions, omitting salt and fat; drain.
3. While pasta cooks, combine milk, stock, flour, and salt in a medium saucepan, stirring with a whisk. Bring to a boil over medium heat; cook 1 minute or until thickened. Let stand 5 minutes. Add 2 ounces shredded cheddar and processed cheese, stirring until smooth.
4. Heat a 10-inch cast-iron skillet over medium-high heat. Add oil; swirl to coat. Add onion, oregano, thyme, pepper, and garlic; cook 3 minutes, stirring occasionally. Combine onion mixture, parsley stems, cilantro stems, and lime juice in a food processor; pulse until coarsely chopped.
5. Combine pasta, milk mixture, and parsley mixture. Heat cast-iron skillet over high heat. Coat pan with cooking spray. Add pasta mixture to pan; sprinkle with remaining 1/2 ounce cheddar cheese. Broil 8 inches from heat for 5 minutes or until cheese is browned. Sprinkle with cilantro leaves.

rigate, milk, chicken, allpurpose, salt, cheddar cheese, cheese, olive oil, onion, fresh oregano, thyme, red pepper, garlic, parsley stems, cilantro stems, lime juice, cooking spray, fresh cilantro

Taken from www.myrecipes.com/recipe/chimichurri-mac-cheese (may not work)