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    Italian Macaroni & Cheese


    Source of Recipe


    kraft.com

    List of Ingredients




    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 100% Grated Parmesan Cheese
    2 Tbsp. chopped fresh parsley

    Recipe



    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.

 

 

 

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