Main dishes

Rainbow Mac & Cheese

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photo by:kraft

Corn, zuccchini and red and green peppers provide the rainbow of color in this veggie-licious mac and cheese.

time

prep:

15 min

total:

50 min

servings

total:

8 servings

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What You Need

can (14.5 oz.) diced tomatoes, drained

small onion, quartered

canned chipotle peppers in adobo sauce

1/2

cup fresh cilantro leaves

small each green and red pepper, finely chopped

small zucchini, finely chopped

cup frozen corn

pkg. (7-1/4 oz. each) KRAFT Macaroni & Cheese Dinner

egg, beaten

1-1/4

cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Make It

HEAT oven to 350ºF.

BLEND first 4 ingredients in blender until smooth. Spoon 1/2 cup into 8-inch square baking dish. Combine remaining sauce with remaining vegetables.

PREPARE Dinners as directed on package; stir in egg and 1/2 cup mozzarella. Spoon half over sauce in dish; top with layers of half the vegetable mixture and 1/4 cup of the remaining mozzarella. Repeat layers.

BAKE 30 min. Top with remaining mozzarella; bake 5 min. Let stand 5 min. before serving.

Kraft Kitchens Tips

Variation

Before cutting the onion into wedges, cut a few thin slices from the onion. Blend remaining onion with other ingredients in blender as directed. Add onion slices to top of casserole with the remaining mozzarella before the final baking step.