Mac and Cheese Spaghetti
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 1⁄2 cups panko breadcrumbs
- 2 tablespoons parmesan cheese, grated
- 1 tablespoon butter, melted
- 1 lb spaghetti
- 2 cups green peas, thawed if frozen or 2 cups broccoli florets
- 2 tablespoons butter, melted
- 1 teaspoon Dijon mustard
- 8 ounces sharp cheddar cheese, shredded (2 cups)
- 4 ounces American cheese, shredded (1 cup)
- prosciutto (optional) or ham, shredded (optional)
directions
- Preheat oven to 425 degrees F.
- Place bread crumbs, Parmesan cheese, and 1 tablespoon butter in a baking dish; bake for 5 minutes, remove from oven, stir and set aside.
- Meanwhile, cook spaghetti in salted water according to package directions; add peas or broccoli during last 3 minutes of cooking.
- Drain, reserving 2 cups of the pasta water; keep spaghetti warm.
- Place 1 cup of reserved water to pot and bring to a boil.
- Add 2 tablespoons butter, mustard, and cheeses; stir to combine.
- Add more reserved water, if needed, to thin sauce.
- Stir in spaghetti and veggies, sprinkle with bread crumb mixture and prosciutto or ham, if using.
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RECIPE SUBMITTED BY
threeovens
Brentwood, 72
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