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Mac and Cheese Spaghetti

Toasty bread crumbs give this mac and cheese a crisp top in minutes. Cheddar cheese gives the sauce flavor, while American cheese adds smoothness.

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3.5 by 24 people
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  • Makes: 6 servings
  • Bake: 5 mins 425°F
  • Start to Finish: 30 mins

Mac and Cheese Spaghetti

Ingredients

Directions

  1. Heat oven to 425 degrees F. In a 15x10x1-inch baking pan combine crumbs, Parmesan cheese, and the 1 tablespoon butter. Bake 5 minutes; remove from oven, stir, set aside.
  2. Meanwhile, in Dutch oven cook spaghetti, with 1 tablespoon salt added to water, according to package directions; add peas during last 3 minutes of pasta cooking time. Reserve 2 cups pasta cooking water (*Using Pasta Water, see below) set aside. Drain pasta and peas; keep warm.
  3. Return 1 cup reserved pasta water to Dutch oven. Bring to boiling. Add the 2 tablespoons 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. Makes 6 to 8 servings.

From the Test Kitchen

*Using Pasta WaterUse pasta cooking water to flavor and thin sauces. To reserve, just before draining pasta, ladle out the amount of pasta water needed into a glass measuring cup or bowl.

Nutrition Facts (Mac and Cheese Spaghetti)

    Per serving:
  • 456 kcal cal.,
  • 20 g fat
  • (12 g sat. fat,
  • 56 mg chol.,
  • 561 mg sodium,
  • 47 g carb.,
  • 6 g fiber,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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