Creamy Prosciutto Mac & Cheese Spaghetti


1 1/2 cups coarse white bread crumbs

2 tablespoons grated Parmesan cheese

1 tablespoon butter, melted

1 14 - 16 package dried multigrain, whole wheat, or regular spaghetti

1-10 ounce package frozen peas (2 cups) or 2 cups fresh broccoli florets

2 tablespoons butter, melted

1 teaspoon Dijon-style mustard

8 ounces sharp cheddar cheese, finely shredded (2 cups)

4 ounces American cheese, shredded (1 cup)

Shredded thinly sliced prosciutto


Heat oven to 425 degrees F. In a 15x10x1-inch baking pan combine crumbs, Parmesan cheese, and the 1 tablespoon butter. Bake 5 minutes; remove from oven, stir, set aside.

Meanwhile, in Dutch oven cook spaghetti, with 1 tablespoon salt added to water, according to package directions; add peas during last 3 minutes of pasta cooking time. Reserve 2 cups pasta cooking water (*Using Pasta Water, see below) set aside. Drain pasta and peas; keep warm.

Return 1 cup reserved pasta water to Dutch oven. Bring to boiling. Add the 2 tablespoons butter and mustard. Add cheeses, a bit at a time, stirring after each addition until melted. Stir in more pasta water if needed. Add spaghetti mixture; toss. Sprinkle servings with crumb mixture and prosciutto. Makes 6 to 8 servings.

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