Mac and Cheese Spaghetti
cups coarse white bread crumbs
tablespoons grated Parmesan cheese
tablespoon butter, melted
14 package dried multigrain, whole wheat, or regular spaghetti
10 ounce package frozen peas (2 cups) or 2 cups fresh broccoli florets
tablespoons butter, melted
teaspoon Dijon-style mustard
ounces sharp cheddar cheese, finely shredded (2 cups)
ounces American cheese, shredded (1 cup)
Shredded thinly sliced prosciutto or cooked ham (optional)
- 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.
- 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.
- 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