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Mac and Cheese Spaghetti

Makes: 6 to 8 servings
Bake 425°F 5 mins Start to Finish 30 mins
Mac and Cheese Spaghetti
  • 1 1/2  cups  coarse white bread crumbs
  • 2  tablespoons  grated Parmesan cheese
  • 1  tablespoon  butter, melted
  • 1 14 - 16  package  dried multigrain, whole wheat, or regular spaghetti
  • 1 10  ounce package  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)
  •  Shredded thinly sliced prosciutto or cooked ham (optional)

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 456,
  • Fat, total (g) 20,
  • chol. (mg) 56,
  • sat. fat (g) 12,
  • carb. (g) 47,
  • fiber (g) 6,
  • pro. (g) 23,
  • vit. A (IU) 680,
  • vit. C (mg) 4,
  • sodium (mg) 561,
  • calcium (mg) 333,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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