MAC & CHEESE SPAGHETTI
START TO FINISH:
30
MIN. OVEN:
425
°F
1
V i
cups coarse white bread crumbs
2
Tbsp. grated Parmesan cheese
i
Tbsp. butter, melted
i
14- to 16-oz. pkg. dried multigrain,
whole wheat, or regular spaghetti
1
10-oz. pkg frozen peas (2 cups) or
2 cups fresh broccoli florets
2
Tbsp. butter, melted
1
tsp. Dijon-style mustard
8
oz. sharp cheddar cheese, finely
shredded (2 cups)
4
oz. American cheese, shredded (1 cup)
Shredded thinly sliced prosciutto or
cooked ham (optional)
1.
H eat oven to 425°F. In lSxlO xl-inch
baking pan com bine crum bs, P arm esan
cheese, and th e 1 tablespoon butter. Bake
5 m inutes; rem ove from oven, stir, set aside.
2.
M eanw hile, in D utch oven cook
spaghetti, w ith 1 tablespoon
salt
added to
w ater, according to package directions; add
peas d u rin g last 3 m inutes o f pasta cooking
tim e. Reserve 2 cups pasta cooking w ater
(see “U sing Pasta W ater,”
page
216
);
set
aside. D rain pasta and peas; keep w arm .
3.
R eturn 1 cup reserved pasta w ater to
D utch oven. B ring to boiling. A dd the
2 tablespoons b u tte r and m ustard. Add
cheeses, a bit at a tim e, stirrin g after each
addition until m elted. Stir in m ore pasta
w a ter if needed. A dd spaghetti m ixture;
toss. Sprinkle servings w ith cru m b m ixture
and prosciutto.
MAKES 6 TO 8 SERVINGS.
EACH SERVING
456
cal,
2 0
g fat (
12
gsat.fat),
56
mgchol,
561
mg sodium,
47
gcarbo, 6 g fiber,
23
gpro. Daily Values:
14
% vit. A, 6 % vit. C,
33
% calcium,
14
% iron.
MEASURING PASTA
The USDA recognizes 2 ounces of
uncooked pasta as a serving
(2 ounces of dry pasta equals 1 cup
cooked). For a visual cue,
2 ounces is approximately
equivalent to the diameter of
a quarter
(Vs
inch).
BETTER HOM ES A N D GARDENS SEPTEMBER 20 09 2 1 7
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