Mac and Cheese Spaghetti

Ingredients

• 1 1/2 cups panko
• 2 tablespoons parmesan cheese, grated
• 1 tablespoon butter, melted
• 1 lb spaghetti
• 2 cups green peas, thawed if frozen or broccoli florets
• 2 tablespoons butter, melted
• 1 teaspoon Dijon mustard
• 8 ounces sharp cheddar cheese, shredded (2 cups)
• 4 ounces American cheese, shredded (1 cup)
• prosciutto (optional) or ham, shredded (optional)

Directions

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Place bread crumbs, Parmesan cheese, and 1 tablespoon butter in a baking dish; bake for 5 minutes, remove from oven, stir and set aside.

3. 3

   Meanwhile, cook spaghetti in salted water according to package directions; add peas or broccoli during last 3 minutes of cooking.

4. 4

   Drain, reserving 2 cups of the pasta water; keep spaghetti warm.

5. 5

   Place 1 cup of reserved water to pot and bring to a boil.

6. 6

   Add 2 tablespoons butter, mustard, and cheeses; stir to combine.

7. 7

   Add more reserved water, if needed, to thin sauce.

8. 8

   Stir in spaghetti and veggies, sprinkle with bread crumb mixture and prosciutto or ham, if using.