• 58 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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.

Nutrition Facts

456 calories; 20 g total fat; 12 g saturated fat; 56 mg cholesterol; 561 mg sodium. 47 g carbohydrates; 6 g fiber; 23 g protein; 680 IU vitamin a; 4 mg vitamin c; 333 mg calcium; 3 mg iron;

Reviews

58 Ratings
  • 5 star values: 24
  • 4 star values: 13
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 5