Serves

10

Prep time 10 minutes

Cook time 40 minutes

Ingredients

8 oz. each shredded sharp white Cheddar cheese and Gruyère cheese (about 4 cups total)

4 cups College Inn® 40% Less Sodium Chicken Broth

4 cups 2% or whole milk

1 1/2 tsp. kosher salt

1 tsp. each onion powder, garlic powder and mustard powder

1 lb. large elbow macaroni pasta

6 oz. cream cheese, cubed

1 can (15.25 oz.) Del Monte® Tender Petites® Very Young Small Sweet Peas, well drained

Freshly ground black pepper, to taste

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Directions

  1. Preheat oven to 400°F. Grease a 9x13-inch baking dish. In a large bowl, combine Cheddar and Gruyère cheeses; set aside.

  2. Bring the broth, milk, salt, onion powder, garlic powder and mustard powder to a boil in a Dutch oven over medium-high heat. Stir in the pasta and cook 2 minutes less than the minimum cooking time on the package, stirring frequently. DO NOT DRAIN.

  3. Lower heat to medium-low and add 12 oz. (3 cups) of the shredded cheese mixture and the cream cheese. Stir constantly, about 2 to 3 minutes until the cheeses have melted. Gently stir in peas and season to taste with pepper and additional salt, if desired.

  4. Transfer pasta mixture to prepared pan. It will look soupy. Sprinkle remaining 4 oz. (1 cup) shredded cheeses on top. Bake, uncovered, about 20 minutes until top is golden brown and sauce underneath has thickened and become creamy. Let stand 10 minutes before serving.

VARIATION: For Mac & Cheese with Ham and Peas, prepare recipe as directed, except add 1 1/2 cups diced cooked ham along with the peas in Step 3. 

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