I like Spaghetti & Cheese

Mac and Cheese Spaghetti

Made: October 4, 2012

Ingredients:
Topping
- 1 1/2 cups coarse white bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon butter, melted

Noodles
- 14-16 package dried spaghetti
- 10 oz package frozen peas or fresh broccoli florets
- 2 tablespoons butter, melted
- 1 teaspoon Dijon-style mustard
- 8 oz sharp cheddar cheese, finely shredded
- 4 oz American cheese, shredded

Directions
Topping
- Heat oven to 425 F
- In a 15x10x1 in baking baking pan, combine crumbs, Parmesan cheese and butter
- Bake 5 minutes, remove and set aside

Noodles
- In a Dutch oven, cook spaghetti with 1 tablespoon salt added to water; cook to package directions
- Add the peas during the last 3 minutes of cooking time
- Drain; reserving 2 cups of pasta water for later
- Set pasta & peas aside, keep warm
- Return 1 cup pasta water (from above) to dutch oven
- Bring to boiling
- Add the butter and mustard
- Add cheeses, a but at a time, stirring after each addition until melted
- Add in more pasta water if needed
- Add spaghetti, toss in cheese mixture
- Sprinkle servings with bread crumbs

I did a couple things differently. I used 1/2 cup of Italian bread crumbs, Velveeta cheese in place of American and added a handful of Mozzarella cheese to the mix. I also used a Peas & Carrot mixture. Overall, I loved this dish

(Recipe used: bgh.com)