Here's mac and cheese with a peppery, garlicky twist, plus a unique presentation that involves a zucchini-lined 9x5-inch loaf cake pan.
What You Need
Original recipe yields 4 servings
1 Mexican zucchini, cut lengthwise into 1/4-inch-thick slices
2 tsp. oil
1/4 tsp. garlic powder
1 clove garlic, unpeeled
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1/3 cup tomato sauce
2 ancho chile s, hydrated
2 Tbsp. HEINZ Distilled White Vinegar
1/4 tsp. ground cumin
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
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Let's Make It
Brush zucchini slices with oil; sprinkle with garlic powder. Cook in skillet on medium-high heat 2 to 3 min. on each side or until lightly browned. Add garlic clove; cook 2 min. or until tender.
Prepare Dinner as directed on package. Meanwhile, line parchment-lined 9x5-inch loaf pan with zucchini slices, with ends extending over sides of pan.
Blend tomato sauce, ancho peppers, vinegar, cumin and peeled garlic clove in blender until smooth; pour into small saucepan. Cook 5 min., stirring occasionally. Add to prepared Dinner; mix well.
Spoon Dinner mixture into zucchini-lined pan. Press firmly into pan with back of spoon. Let stand 10 min. Invert onto platter; remove parchment. Top Dinner mixture with mozzarella.
Serve with hot steamed broccoli and a mixed green salad tossed with your favorite KRAFT Dressing.
Substitute KRAFT Shredded Cheddar Cheese for the mozzarella.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.