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Italian Macaroni and Cheese

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Italian Macaroni and Cheese recipe
photo by:
kraft
*
posted by
catherine.hunt2
on 5/30/2007
time
prep:
15 min
total:
45 min
servings
total:
6 servings
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What You Need

5
Tbsp. butter or margarine, divided
3
Tbsp. flour
1/2
tsp. salt
1/2
tsp. pepper
1/4
tsp. ground nutmeg
2-1/4
cups milk
8
oz. medium pasta shells, cooked, drained
1
cup POLLY-O Original Ricotta Cheese
1
pkg. (8 oz.) POLLY-O Pizza Shreds 4 Cheese Blend
1
medium tomato, sliced
1/4
cup dry bread crumbs
1/4
cup KRAFT Grated Parmesan Cheese
2
Tbsp. chopped fresh parsley

Make It

PREHEAT oven to 350°F. Melt 3 Tbsp. of the butter in large saucepan on low heat. Stir in flour and seasonings. Cook and stir 2 minutes or until bubbly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 minutes. Pour over shells in large bowl. Add ricotta cheese; mix lightly.

SPOON half of the pasta mixture into 2-quart casserole dish; sprinkle with 1-1/2 cups of the pizza shreds. Cover with remaining pasta mixture and pizza shreds; top with tomato slices. Melt remaining 2 Tbsp. butter. Mix with bread crumbs, Parmesan cheese and parsley; sprinkle over tomatoes.

BAKE 20 to 25 minutes or until heated through.

Kraft Kitchens Tips

Serving Suggestion
Serve with your favorite steamed vegetable, such as broccoli.
Substitute
Substitute your favorite pasta shape for the shell pasta.
K:2790 v0:50327
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