Chimichurri Mac and Cheese

Ingredients

• 4 servings glazed baby carrots 
• 1 cup chicken stock see unsalted (such as Swanson)
• 0.8 cup cilantro stems fresh chopped
• 0.3 teaspoon pepper red crushed
• 1 cup flat-leaf parsley stems fresh chopped
• 3 tablespoons flour all-purpose
• 3 tablespoons cilantro leaves fresh
• 1 tablespoon thyme leaves fresh
• 8  garlic cloves crushed
• 2 tablespoons juice of lime fresh
• 1.3 cups milk 1% low-fat
• 1 teaspoon olive oil 
• 1 cup onion chopped
• 0.3 cup oregano leaves fresh
• 2 ounces processed cheese light cubed (such as Velveeta )
• 0.3 teaspoon salt 
• 0.7 cup cheddar cheese shredded extra-sharp divided
• 8 ounces ziti rigate uncooked

Equipment

• food processor
• frying pan
• sauce pan
• whisk
• broiler

Directions

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.
4. Let stand 5 minutes.
5. Add 2 ounces shredded cheddar and processed cheese, stirring until smooth.
6. Heat a 10-inch cast-iron skillet over medium-high heat.
7. Add oil; swirl to coat.
8. Add onion, oregano, thyme, pepper, and garlic; cook 3 minutes, stirring occasionally.
9. Combine onion mixture, parsley stems, cilantro stems, and lime juice in a food processor; pulse until coarsely chopped.
10. Combine pasta, milk mixture, and parsley mixture.
11. Heat cast-iron skillet over high heat. Coat pan with cooking spray.
12. 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.
13. Sprinkle with cilantro leaves.