“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Long titles. They can be so overwhelming yet so intriguing at the same time. I didn’t know how to shorten this one without leaving out all the vital elements. So I settled with a long title, and we’ll just have to deal.
Let’s go over the key points here:
Texture = Creamy
Nutrition = Whole Wheat
Process = Skillet
Base = Pasta + Cheese (aka mac n cheese)
Toppings = Crispy Prosciutto Breadcrumbs
You see, there was no way I could leave any of these factors without degrading your first impression of this meal. I wanted you to get the whole picture before you even saw the pictures. Because this meal might be my all time favorite meal to ever come out of TNK, and it deserves every inch of a long title.
The National Pasta Association has challenged us Recipe Reduxers (Reduxers, can that be a thing?) to create a healthy pasta based meal. Pasta is so versatile and can be your best bet for a one pot meal when you’re in a pinch during the week.
Growing up, mac n cheese was my life. This is not an over exaggeration either. Everyday I came home from school and whipped up a box of Kraft mac n cheese. Dinner was made for me in a matter of seconds and I found this deep love for pasta + creamy cheese.
Fast forward to adulthood and boxes of Kraft just aren’t going to cut it. Why result to a box of processed junk when making the real thing is as easy as my Anatomy Physiology exam?! Just kidding, this recipe is light years easier than any form of a science exam, thank jesus
As an over-worked student, easy + healthy meals are my go to. Especially considering I like to stay active and work out regularly, a balanced meal is a must. Between exams and squats at the gym, this skillet mac n cheese really helps feed the brain as well as the glutes.
And it’s ready in 20 minutes. Music to my ears; no long hours of baking in the oven until you’re completely famished to the point of no return. Skillet mac is where its at guys. See what I did there?
In order to make pasta healthy and not an over-processed unnecessary carb overload you will use 100% WHOLE WHEAT based pasta. This gives you the healthy fiber filled carbs you need to fuel you through the day.
Instead of over-doing it on saturated fat filled butters and whipping creams, you will make the base of your pasta with natural white cheddar cheese, fat free cottage cheese and fat free milk. Don’t let the cottage cheese scare you. All it does is aide in the creamiest of textures and gets you an extra dose of protien. Needless to say, my glutes are happy.
Oh and the crispy prosciutto topping? It’s completely necessary. Don’t leave it out. It’s what makes a kid mac n cheese turn into a grown up mac n cheese. Not only do you get a crispy topping, but the flavors will do wonders to your palette. Enough of my ranting though, go celebrate National Pasta Month by doing some squats and making this creamy whole wheat skillet mac n cheese!
Creamy Whole Wheat Skillet Mac N Cheese with Crispy Prosciutto Breadcrumbs
- Yield: 4 servings 1x
Ingredients
- 8 oz whole wheat elbo macaroni
- 1 cup white cheddar cheese or jack cheese*
- 1/2 cup fat free cottage cheese
- 1/2 cup fat free milk
- 1 tsp garlic powder
- 2 tsp dijon mustard
- Sea salt + pepper to taste
Prosciutto Breadcrumbs
- 1/4 cup panko bread crumbs
- 2 Tbsp parmesan cheese
- 4 slices prosciutto, chopped
- 1 Tbsp olive oil or butter
Instructions
- Cook whole wheat macaroni according to package and set aside. While the macaroni is boiling, you can make your breadcrumbs.
- Heat olive oil or butter in a skillet over medium heat and add chopped prosciutto. Cook for about 3 minutes then add your panko bread crumbs and parmesan cheese. Stir together with a wooden spoon and continue to heat for another 2 minutes. You will notice the mixture become crispy, that’s when you know it’s done. Remove from pan and set aside.
- Drain your pasta once it’s done cooking and set aside. In a large pot add milk, cottage cheese, white cheddar cheese, dijon mustard and seasoning and cook over medium low, stirring with a wooden spoon until mixture comes together. Add in your whole weat macaroni and stir until completely combine.
- Top with proscuitto breadcrumbs and eat up!
Notes
- For the cheese I used a mix of both white cheddar and jack cheese, which worked great! One or the other should work just as good too.
- Makes about 4 servings