Recipe by Del Monte
"Three kinds of cheese plus sweet peas make this mac and cheese a delicious one-dish weeknight dinner."
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whole grain elbow macaroni
1 1/2 cups
shredded reduced-fat sharp Cheddar cheese
shredded part-skim mozzarella cheese
1 (15 ounce) can
Del Monte® Sweet Peas, drained
seasoned fine dry bread crumbs
grated Parmesan cheese
Used frozen peas instead. Added Gruyere, too. Great stuff!
The peas were just too much and made the entire dish taste like them. If I try this one again, I'll half the peas and use frozen--not canned.
YUM! The whole family loved it; I didn't change a thing...perfect the way it is. THANKS!
Delicious made it as directed
Needs a bit more flavour, easy to make.
Add some garlic powder, salt and pepper
We made as directed, only using frozen peas instead of canned and adding some leftover prosciutto we had in the fridge. We enjoyed the mac and cheese because we aren't HUGE cheese fans and found that the final product wasn't overly gooey and meltey, but we still got the cheese flavor and texture. Definitely needed some extra salt though, which the prosciutto helped with.
It turned out great, the only thing I added was tomatoes on top.
The is a winner! I haven't found a macaroni and cheese that I liked until now. I did change it up due to what I had on hand. I added swiss cheese (half swiss and half mozzarella) in addition to the cheddar, cayenne pepper and smoked paprika (due to adding the ham). That's it and it was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
The Ultimate Macaroni, Cheese and Peas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 170
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