Quick Stovetop Mac & Cheese

4 c. whole milk
2 c. water
1 t. kosher salt
1 lb. uncooked brown rice macaroni or penne pasta
8 oz. 2% reduced-fat cheddar cheese, grated (about 2 c.)
2 oz. less fat cream cheese (about 1/4 c.)
1/2 t. black pepper, plus more for serving

Stir together milk, 2 c. water, and salt in a Dutch oven; bring to a boil over high heat. Stir in pasta. Reduce heat to medium-low; summer, stirring often, until just tender, about 12 minutes.

Remove from heat. Add cheeses and pepper; stir gently until melted. Sprinkle with additional pepper and serve hot.

Serves 16.

Adapted from Cooking Light magazine, Nov. 2018, p. 115.