Two-Cheese Ziti
“My grandkids really like this rich, buttery macaroni and cheese," says Flo Burtnett of Gage, Oklahoma. "And adults go for the home-style breadcrumb topping and creamy, comforting flavor. It doesn't taste light at all!”
Ingredients
- 3 cups uncooked ziti or small tube pasta
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-3/4 cups fat-free milk
- 3/4 cup shredded reduced-fat cheddar cheese
- 2 tablespoons grated Parmesan cheese
- TOPPING:
- 3 tablespoons dry bread crumbs
- 1-1/2 teaspoons butter, melted
- 1/4 cup shredded reduced-fat cheddar cheese
- 3 tablespoons grated Parmesan cheese
Reviews
I really liked it. Hubby - eh, not really impressed. I used gluten free penne, halved the amounts, skipped the crumb topping, substituting a few tablespoons shredded Parmesan cheese and sprinkled with paprika. In the saucepan it resembled boxed mac and cheese by color. Forgot the salt and pepper; still tasted good to me! Baked in smallest Anchor Hocking pan.
Eh, I thought it was ok. I thought like some of the other reviews that it was lacking in flavor a little bit. Adding some more cheese and different varieties might help.
I was hoping for more flavor, maybe another zestier cheese would help, but overall it was tastier than the easy mac n' cheese.
I added a 4 cheese combo and some green onion really good. Family liked it.
Very tasty pasta dish but I added more cheese for a bit more wanted flavor!
I have taken this to a family reunion and was asked by many for the recipe! I think this is absolutely yummy!!
Yummy!
So good. I halved the recipe because I just cook for 2. Added 1/2 pound ground beef and some sliced green onion. Very easy and simple to throw together in a few minutes.
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I made this for Ash Wednesday and frankly, could eat the entire dish myself!