The Ultimate Macaroni, Cheese and Peas

Ingredients

• 0.1 teaspoon pepper black
• 2 teaspoons butter melted
• 0.5 teaspoon mustard dry
• 6 ounces grain elbow macaroni whole
• 1.5 cups milk fat-free
• 2 tablespoons flour all-purpose
• 2 tablespoons parmesan cheese grated
• 1 cup part-skim mozzarella cheese shredded
• 15 ounce peas sweet drained del monte® canned
• 0.3 teaspoon salt 
• 2 tablespoons seasoned bread crumbs dry fine
• 1 cup sharp cheddar cheese shredded reduced-fat

Equipment

• bowl
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 425 degrees F. Cook macaroni according to package directions; drain. Cover and keep warm.
2. Meanwhile, for cheese sauce, melt the 2 tablespoons butter over medium heat in a medium saucepan. Stir in flour, mustard, salt and pepper until combined.
3. Add milk all at once. Cook and stir for 5 minutes or until thick and bubbly. Cook and stir for 2 more minutes.
4. Remove saucepan from heat.
5. Add cheddar and mozzarella cheeses, stirring until cheese is melted and sauce is smooth. Stir cheese sauce and canned peas into the cooked macaroni.
6. Heat through.
7. Pour into a greased 2-quart baking dish.
8. Combine breadcrumbs, Parmesan cheese and the 2 teaspoons melted butter in a small bowl.
9. Sprinkle over macaroni.
10. Bake, uncovered, for 20 minutes or until topping is golden brown.
11. Let stand for 10 minutes before serving.