Cheesy Macaroni Pots

• 20 g butter
• 3 spring onions, chopped
• 2 teaspoons thyme leaves
• 250 ml PHILADELPHIA Original Cream For Cooking
• 1/2 cup shredded Parmesan cheese
• 50 g blue cheese, crumbled
• 2 cups penne pasta, cooked and drained
• 5 slices light rye bread, cut into 1cm cubes
• 50 g butter, extra, melted

1. MELT the butter in a saucepan and saute the onions and thyme for 23 minutes.
2. Add the PHILLY and cheeses and stir until warmed through.
3. Stir through the pasta then spoon into 12 x 1/2 cup capacity greased ramekins.
4. TOSS the bread through the butter and divide between the ramekins.
5. Bake in a hot oven 200C for 1012 minutes or until warmed through and topping is crispy.
6. Serve immediately.

butter, spring onions, thyme, philadelphia original cream, parmesan cheese, blue cheese, penne pasta, light rye bread, butter

Taken from www.kraftrecipes.com/recipes/cheesy-macaroni-pots-123719.aspx (may not work)