Italian macaroni and cheese

6 Servings

Ingredients

Quantity Ingredient
5 tablespoons Butter or margarine; divided
3 tablespoons Flour
½ teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Ground nutmeg
2¼ cup Milk
½ pounds Medium shells; cooked, drained
1 cup POLLY-O All Natural Whole Milk Ricotta Cheese
8 ounces POLLY-O Pizza Shreds 4 Cheese Blend
1 Tomato; sliced
¼ cup Dry bread crumbs
¼ cup POLLY-O All Natural Grated Parmesan Cheese
2 tablespoons Chopped fresh parsley

Directions

MELT 3 tablespoons of the butter in large saucepan on low heat. Stir in flour and seasonings. Cook 2 minutes or until bubbly. Gradually stir in milk until smooth. Stirring constantly, cook on medium heat until mixture boils and thickens. Reduce heat to low; simmer 3 to 5 minutes.

TOSS shells with white sauce and ricotta cheese. Spoon ½ of the pasta mixture into 2-quart casserole; sprinkle with 1½ cups of the pizza shreds. Top with remaining pasta mixture and pizza shreds. Top with tomato slices.

TOSS bread crumbs, parmesan cheese, remaining 2 tablespoons butter, melted and parsley in small bowl; sprinkle over tomatoes.

BAKE at 350° for 20 to 25 minutes or until thoroughly heated.

Recipe by: KRAFT WEBSITE

Posted to brand-name-recipes by Meg Antczak <meginny@...> on Jan 19, 1998

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