Italian macaroni and cheese
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Butter or margarine; divided |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Ground nutmeg |
| 2¼ | cup | Milk |
| ½ | pounds | Medium shells; cooked, drained |
| 1 | cup | POLLY-O All Natural Whole Milk Ricotta Cheese |
| 8 | ounces | POLLY-O Pizza Shreds 4 Cheese Blend |
| 1 | Tomato; sliced | |
| ¼ | cup | Dry bread crumbs |
| ¼ | cup | POLLY-O All Natural Grated Parmesan Cheese |
| 2 | tablespoons | Chopped fresh parsley |
Directions
MELT 3 tablespoons of the butter in large saucepan on low heat. Stir in flour and seasonings. Cook 2 minutes or until bubbly. Gradually stir in milk until smooth. Stirring constantly, cook on medium heat until mixture boils and thickens. Reduce heat to low; simmer 3 to 5 minutes.
TOSS shells with white sauce and ricotta cheese. Spoon ½ of the pasta mixture into 2-quart casserole; sprinkle with 1½ cups of the pizza shreds. Top with remaining pasta mixture and pizza shreds. Top with tomato slices.
TOSS bread crumbs, parmesan cheese, remaining 2 tablespoons butter, melted and parsley in small bowl; sprinkle over tomatoes.
BAKE at 350° for 20 to 25 minutes or until thoroughly heated.
Recipe by: KRAFT WEBSITE
Posted to brand-name-recipes by Meg Antczak <meginny@...> on Jan 19, 1998