1 jar (15oz) Alfredo sauce
1 ¼ c. shredded American cheese
1 ¼ c. shredded cheddar cheese
¾ c. shredded Monterey jack cheese
5 Tbs. shredded parmesan cheese
½ t. country-style Dijon mustard
1 pkg (16 oz) elbow macaroni (or macaroni of your choice)
8oz chunk ham cut into cubes, 2 cups
3 scallions, sliced
34 Ritz crackers, crushed, 1 ½ cups
2 Tbs. butter, melted
1 Tbs. chopped fresh parsley, optional
Preheat oven to 375 degrees f. Coat shallow 3qt baking dish with cooking spray. In large pot combine Alfredo sauce, American cheese, I cup cheddar cheese, 1 cup water.½ c jack cheese, 3 T parmesan cheese and mustard.
Over medium heat, cook, stirring until heated and smooth.
Stir in pasta, ham and scallions. Transfer mixture to baking dish.
In small bowl mix cracker crumbs with remaining cheddar, jack and parmesan cheeses. Stir in butter and parsley until crumbles are coated; sprinkle over pasta. Bake until lightly browned and bubbly, about 20 minutes. Cool 10 minutes before serving.
Serves 8. Calories: 621, Protein: 21g, fat 33g (17g saturated) Trans fat: 0, Chol: 98mg, Carbs: 55g, Sodium: 1,312mg, Fiber: 2g, Sugar: 5g
(so, it will kill you, don’t eat it.) ;)