Here's an elegant and delicious mac and cheese casserole—made with cavatappi, fresh broccolini and two kinds of cheese.
What You Need
Original recipe yields 6 servings
2 cups cavatappi, uncooked
1 bunch broccolini (6 oz.)
1 Tbsp. olive oil
2 Tbsp. butter
2 Tbsp. flour
1/4 tsp. crushed red pepper
2 cups milk
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
3 Tbsp. KRAFT Grated Parmesan Cheese
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 400ºF.
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, spray grill pan with cooking spray; heat on medium-high heat. Add broccolini; drizzle with oil. Cook 4 to 5 min. or until lightly charred, turning after 3 min. Chop broccolini.
Melt butter in large saucepan on medium heat. Add flour and crushed pepper; cook and stir 1 min. Gradually stir in milk; cook 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Add 1-1/2 cups shredded cheese, Parmesan and broccolini; mix well.
Drain pasta; return to pan. Add cheese sauce; mix well. Spoon into 1-1/2 qt. casserole sprayed with cooking spray; top with remaining shredded cheese.
Bake 20 min. or until heated through.
Substitute halved large broccoli florets for the broccolini.
Serve this creamy one-of-a-kind pasta bake with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
If you don't have a grill pan, you can cook the broccolini in a heavy skillet instead.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* 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.