Italian Macaroni and Cheese

Ingredients

• 5 Tbsp butter divided
• 8 oz shells cooked drained
• 0.3 cup bread crumbs dry
• 3 Tbsp flour 
• 2 Tbsp parsley fresh chopped
• 0.3 tsp ground nutmeg 
• 2.3 cups milk 
• 0.3 cup parmesan cheese grated kraft
• 0.5 tsp pepper 
• 8 oz polly-o pizza shreds 4 cheese blend 
• 1 cup polly-o original ricotta cheese 
• 0.5 tsp salt 
• 1 medium tomatoes sliced

Equipment

• bowl
• sauce pan
• oven
• casserole dish

Directions

1. Preheat oven to 350F. Melt 3 Tbsp. of the butter in large saucepan on low heat. Stir in flour and seasonings. Cook and stir 2 minutes or until bubbly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 minutes.
2. Pour over shells in large bowl.
3. Add ricotta cheese; mix lightly.
4. Spoon half of the pasta mixture into 2-quart casserole dish; sprinkle with 1-1/2 cups of the pizza shreds. Cover with remaining pasta mixture and pizza shreds; top with tomato slices. Melt remaining 2 Tbsp. butter.
5. Mix with bread crumbs, Parmesan cheese and parsley; sprinkle over tomatoes.
6. Bake 20 to 25 minutes or until heated through.