Recipes and Cooking Mac and Cheese Spaghetti 3.8 (58) Toasty bread crumbs give this mac and cheese a crisp top in minutes. Cheddar cheese gives the sauce flavor, while American cheese adds smoothness. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2009 Print Rate It Share Share Tweet Pin Email Bake Time: 5 mins Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ cup coarse white bread crumbs 2 tablespoon 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 tablespoon butter, melted 1 teaspoon Dijon-style mustard 8 ounce sharp cheddar cheese, finely shredded (2 cups) 4 ounce American cheese, shredded (1 cup) Shredded thinly sliced prosciutto or cooked ham (optional) Directions 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. Andy Lyons Tips *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. Rate it Print Nutrition Facts (per serving) 456 Calories 20g Fat 47g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 456 % Daily Value * Total Fat 20g 26% Saturated Fat 12g 60% Cholesterol 56mg 19% Sodium 561mg 24% Total Carbohydrate 47g 17% Protein 23g Vitamin C 3.5mg 18% Calcium 333.2mg 26% Iron 2.5mg 14% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.