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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The flavors of macaroni and cheese made lighter. Still tastes like comfort food! 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:
1. Preheat oven to 425 degrees F.
2. Place bread crumbs, Parmesan cheese, and 1 tablespoon butter in a baking dish; bake for 5 minutes, remove from oven, stir and set aside.
3. Meanwhile, cook spaghetti in salted water according to package directions; add peas or broccoli during last 3 minutes of cooking.
4. Drain, reserving 2 cups of the pasta water; keep spaghetti warm.
5. Place 1 cup of reserved water to pot and bring to a boil.
6. Add 2 tablespoons butter, mustard, and cheeses; stir to combine.
7. Add more reserved water, if needed, to thin sauce.
8. Stir in spaghetti and veggies, sprinkle with bread crumb mixture and prosciutto or ham, if using.
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