Whatever's In the Cupboard Mac & Cheese

I got home after a long road trip -- I'm working on reunion posts -- and craved something that made me feel good; unfortunately, my fridge and cupboard only had a few leftover items here and there. I made this out of pantry staples and have since adapted it with whatever is on hand. Any small pasta will suffice, as will any cheese or vegetable (such as frozen spinach, thawed and squeezed, or chopped, bottled, roasted red peppers). Diced ham or turkey bacon would be a nice addition, too.

Whatever’s In the Cupboard Mac & Cheese

1 cup uncooked seashell pasta
4 oz low-fat cream cheese, cubed
½ cup shredded 2% sharp cheddar
¾ or 1 cup 2% evaporated milk, regular milk, cream, or 1/2 and 1/2
1/3 cup frozen green peas, thawed (run 'em under hot water)
1 egg, beaten
2 tbl Italian breadcrumbs
2 tbl grated parmesan cheese
½ tsp red pepper
½ tsp black pepper
1/2 tsp salt


Directions:

Preheat oven to 350.

1. Boil pasta. Drain. Transfer to mixing bowl.

2. Stir in cream cheese, cheddar, milk, green peas, red pepper, black pepper, salt and beaten egg. Pour into 5-in square casserole dish sprayed with cooking spray. Top with shredded parmesan cheese and breadcrumbs.

3. Bake 30 minutes or until the dish is set and slightly pulled away from the sides of the pan.