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Quick(30 minute)Mac and Cheese Spaghetti Recipe


1 1/2 cups coarse white bread crumbs
2 tbsp grated Parmesan cheese
1 tbsp butter, melted
1 (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 mustard
1 (8 oz) pkg finely shredded sharp cheddar cheese, (2 cups)
4 oz American cheese, shredded (1 cup)
Shredded thinly sliced proscuito or cooked ham (optional)


1. Heat oven to 425 degrees F.
In a 15 x 10x 1 inch baking pan combine crumbs,
Parmesan cheese and the 1 tbsp butter.
Bake 5 minutes; remove from oven & stir. Set aside.

2. Meanwhile, in Dutch oven cook spaghetti with 1 tbsp 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 tbsp 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 Water:
Use 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.