Italian Macaroni and Cheese

Categories: P | A | S | T

Serves: 6 Servings

Ingredients:

5 tb Butter or margarine; divided
3 tb Flour
1/2 ts Salt
1/2 ts Pepper
1/4 ts Ground nutmeg
2 1/4 c Milk
1/2 lb Medium shells; cooked,
-drained
1 c POLLY-O All Natural Whole
-Milk Ricotta Cheese
8 oz POLLY-O Pizza Shreds 4
-Cheese Blend
1 Tomato; sliced
1/4 c Dry bread crumbs
1/4 c POLLY-O All Natural Grated
-Parmesan Cheese
2 tb Chopped fresh parsley

Instructions:
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 1/2 of the pasta
mixture into 2-quart casserole; sprinkle with 1 1/2 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 on
Jan 19, 1998

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