mac and cheese spaghetti
Recipe & photo: Recipe.com
prep time
cook time
30 Min
method
---
yield
6-8 serving(s)
Ingredients
- 1 1/2 cups coarse white bread crumbs
- 2 tablespoons grated parmesan cheese
- 1 tablespoon butter, melted
- 1 package 14-16 oz. dried multigrain whole wheat or regular spaghetti
- 1 package 10 oz. frozen peas (2 cups) or 2 cups fresh broccoli florets
- 2 tablespoons butter, melted
- 1 teaspoon dijon-style mustard
- 8 ounces sharp cheddar cheese, finely shredded (2 cups)
- 4 ounces american cheese, shredded (1 cup)
- - thinly sliced shredded prosciutto or cooked ham (optional)
How To Make mac and cheese spaghetti
-
Step 1In 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.
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Step 2Meanwhile, 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.
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Step 3Return 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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