Saucy Mac & Cheese

Taste of Home - - Recipes -

I love the curly noo­dles in this creamy recipe. Ca­vat­appi is a corkscrew pasta, also sold un­der the name cel­len­tani, but any type of spi­ral pasta will work. This dish is fun to make and looks so pretty topped with ex­tra cheese and crunchy, golden crumbs. I like to add ground pep­per to my serv­ing. —Sara Martin, Brook­field, WI Takes: 25 min. • Makes: 4 serv­ings 2 cups ca­vat­appi or spi­ral pasta 3 Tbsp. but­ter, di­vided 1/₃ cup panko (Ja­panese) bread crumbs

2 Tbsp. all-pur­pose flour

11/2 cups 2% milk 3/4 lb. process cheese

(Velveeta), cubed 1/4 cup shred­ded ched­dar cheese

1. Cook pasta ac­cord­ing to pack­age di­rec­tions. Mean­while, in a large non­stick skil­let, melt 1 Tbsp. but­ter over medium-high heat. Add bread crumbs; cook and stir un­til golden brown. Re­move crumbs to a small bowl and set aside.

2. In the same skil­let, melt re­main­ing but­ter. Stir in the flour un­til smooth. Grad­u­ally add milk; bring to a boil. Cook and stir un­til thick­ened, about 2 min­utes. Re­duce heat. Stir in the process cheese un­til melted.

3. Drain pasta; add to the cheese mix­ture. Cook and stir un­til heated through, 3-4 min­utes. Sprin­kle with ched­dar cheese and bread crumbs. 11/4 cups: 661 cal., 36g fat (21g sat. fat), 121mg chol., 1267mg sod., 58g carb. (11g sug­ars, 2g fiber), 27g pro.

Test Kitchen tip: Turn up the fun on pasta night by serv­ing this fam­ily fa­vorite as the main at­trac­tion in a mac-and-cheese bar. Make it hearty with meaty top­pings like crum­bled ba­con, shred­ded ro­tis­serie chicken or taco meat, and pile on the fresh­ness with chopped toma­toes, bell pep­pers, green onions and more.

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