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mac and cheese spaghetti

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

Recipe & photo:

(1 rating)
yield 6 -8
cook time 30 Min

Ingredients For mac and cheese spaghetti

  • 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)

How To Make mac and cheese spaghetti

  • 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.

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