Two-Cheese Ziti

Name: Two-Cheese Ziti
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 5 servings.
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

“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

Directions

Cook ziti according to package directions. Meanwhile, in a large nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted.
Drain ziti; add to sauce and stir to coat. Transfer to a shallow 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes.
In a small bowl, combine bread crumbs and butter; stir in cheeses. Sprinkle over ziti. Bake, uncovered, for 5-10 minutes or until heated through and topping is lightly browned.

Nutrition Facts

3/4 cup: 340 calories, 11g fat (7g saturated fat), 31mg cholesterol, 590mg sodium, 44g carbohydrate (7g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 fat.

Originally published as Macaroni and Cheese in Light & Tasty December/January 2008

Reviews

My Review

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Average Rating:

mother of 3

Dec 21, 2016

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.
DWare5883

Apr 3, 2016

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.
chandra_24

Jan 21, 2013

I was hoping for more flavor, maybe another zestier cheese would help, but overall it was tastier than the easy mac n' cheese.
needsomezzzs

May 8, 2012

I added a 4 cheese combo and some green onion really good. Family liked it.
KatieT46

Apr 22, 2012

Very tasty pasta dish but I added more cheese for a bit more wanted flavor!
tchr90

Mar 24, 2012

I have taken this to a family reunion and was asked by many for the recipe! I think this is absolutely yummy!!
ojc0806

Feb 19, 2012

Yummy!
farmgurly

Mar 13, 2011

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.
treehouse3518

Feb 17, 2010

I made this for Ash Wednesday and frankly, could eat the entire dish myself!