Prep time 20 min.

Cook time 20 min.


2 cups dry whole grain macaroni

3 Tbsps. butter, divided

2 Tbsps. all-purpose flour

½ tsp. dry mustard

¼ tsp. salt

⅛ tsp. pepper

1½ cups low fat milk

1 cup shredded low fat sharp Cheddar cheese, (4 oz.)

1 cup shredded low fat mozzarella cheese, (4 oz.)

1 can (15oz.) Del Monte® Sweet Peas, drained

2 Tbsps. seasoned fine dry bread crumbs

2 Tbsps. grated Parmesan cheese


  1. Preheat oven to 425°F. Cook macaroni according to package directions; drain. Cover and keep warm.

  2. Meanwhile, for cheese sauce, melt 2 Tbsp. butter over medium heat in a medium saucepan. Stir in flour, mustard, salt and pepper. Add milk. Cook and stir 5 minutes or until thick and bubbly. Cook and stir 2 more minutes. Remove saucepan from heat.

  3. Add Cheddar and mozzarella cheeses, stirring until cheese is melted and sauce is smooth. Stir cheese sauce and peas into macaroni; heat through. Pour into a greased 2-qt. baking dish.

  4. Combine breadcrumbs, Parmesan cheese and remaining 1 Tbsp. melted butter in a small bowl. Sprinkle over macaroni. Bake, uncovered, 20 minutes or until topping is golden brown. Let stand 10 minutes before serving.

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