MAC AND CHEESE SPAGHETTI

Ellen Bales

By
@Starwriter

Recipe & photo: Recipe.com


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6-8

Cook:

30 Min

Ingredients

1 1/2 c
coarse white bread crumbs
2 Tbsp
grated parmesan cheese
1 Tbsp
butter, melted
1 pkg
14-16 oz. dried multigrain whole wheat or regular spaghetti
1 pkg
10 oz. frozen peas (2 cups) or 2 cups fresh broccoli florets
2 Tbsp
butter, melted
1 tsp
dijon-style mustard
8 oz
sharp cheddar cheese, finely shredded (2 cups)
4 oz
american cheese, shredded (1 cup)
thinly sliced shredded prosciutto or cooked ham (optional)

Directions Step-By-Step

1
In a 15x10x1-inch baking pan combine crumbs, Parmesan cheese and the 1 Tbsp. butter. Bake 5 minutes in a preheated 425-degree oven. Remove from oven, stir, set aside.
2
Meanwhile, in a Dutch oven, cook spaghetti, with 1 Tbsp. salt added to water, according to package directions; add peas during last 3 minutes of pasta cooking time. Reserve 2 cups pasta cooking water; set aside. Drain pasta and peas. Keep warm.
3
Return 1 cup reserved pasta water to Dutch oven. Bring to boiling. Add the 2 Tbsp. butter and mustard. Add cheeses, a bit at a time, stirring after each addition until melted. Stir in more pasta water if needed. Add spaghetti mixture; toss. Sprinkle servings with crumb mixture and prosciutto.

About this Recipe

Course/Dish: Pasta
Other Tags: Quick & Easy, For Kids, Healthy