the ultimate macaroni, cheese and peas

Ingredients

• Servings: 4
• 6 ounces whole grain elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 cups fat-free milk
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1 cup shredded part-skim mozzarella cheese
• 1 (15 ounce) can del monte® sweet peas, drained
• 2 tablespoons seasoned fine dry bread crumbs
• 2 tablespoons grated parmesan cheese
• 2 teaspoons butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 425 degrees f. cook macaroni according to package directions; drain. cover and keep warm.
• meanwhile, for cheese sauce, melt the 2 tablespoons butter over medium heat in a medium saucepan. stir in flour, mustard, salt and pepper until combined. add milk all at once. cook and stir for 5 minutes or until thick and bubbly. cook and stir for 2 more minutes. remove saucepan from heat.
• add cheddar and mozzarella cheeses, stirring until cheese is melted and sauce is smooth. stir cheese sauce and canned peas into the cooked macaroni. heat through. pour into a greased 2-quart baking dish.
• combine breadcrumbs, parmesan cheese and the 2 teaspoons melted butter in a small bowl. sprinkle over macaroni. bake, uncovered, for 20 minutes or until topping is golden brown. let stand for 10 minutes before serving.