Recipe: Macaroni and Cheese Italian

Macaroni and Cheese Italian

Provolone makes regular mac and cheese Italian. Ciao!

8 oz. (2 1/4 cups) uncooked ziti (long tubular pasta)
2 cups Green Giant Select Frozen Broccoli Florets
2 cups milk
1/4 cup Gold Medal All-Purpose Flour
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1 garlic clove, minced
6 oz. (1 1/2 cups) shredded provolone cheese
1/2 cup roasted red bell peppers (from 7.5-oz. jar), drained, chopped
2 tablespoons Progresso Italian Style Bread Crumbs
2 teaspoons margarine or butter, melted

In large saucepan, cook ziti to desired doneness as directed on package, adding broccoli during last minute of cooking time. Drain; return to saucepan.

Meanwhile, heat oven to 350F. Spray 2-quart casserole with nonstick cooking spray.

In medium saucepan, combine 1/2 cup of the milk, flour, salt, hot pepper sauce and garlic; stir with wire whisk until smooth. Stir in remaining 1 1/2 cups milk. Cook over medium heat until mixture boils and thickens, stirring frequently.

Remove from heat. Add cheese; stir until melted. Add cheese sauce to cooked ziti and broccoli; mix well. Stir in roasted peppers. Spoon into sprayed casserole.

In small bowl, combine bread crumbs and melted margarine; mix well. Sprinkle over top.

Bake at 350F. for 20 to 25 minutes or until casserole is bubbly and crumbs are golden brown.

4 (1 1/2-cup) servings
Source: Green Giant/Pillsbury