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Ingredients
| bread crumbs: 1/2 cup |
| parmesan cheese (grated): 2 tsp |
| unsalted butter: 1 tsp |
| pasta (whole-wheat spaghetti): 1 lb |
| frozen peas: 2 cups |
| unsalted butter: 2 tsp (& Dijon-style mustard) |
| cheddar cheese: 8 oz |
| processed american cheese: 4 oz |
Mac and cheese spaghetti
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
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.
*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.