Italian Macaroni and Cheese

• 5 Tbsp. butter or margarine, divided
• 3 Tbsp. flour
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. ground nutmeg
• 2-1/4 cups milk
• 8 oz. medium pasta shells, cooked, drained
• 1 cup POLLY-O Original Ricotta Cheese
• 1 pkg. (8 oz.) POLLY-O Pizza Shreds 4 Cheese Blend
• 1 medium tomato, sliced
• 1/4 cup dry bread crumbs
• 1/4 cup KRAFT Grated Parmesan Cheese
• 2 Tbsp. chopped fresh parsley

1. Preheat oven to 350F.
2. Melt 3 Tbsp.
3. of the butter in large saucepan on low heat.
4. Stir in flour and seasonings.
5. Cook and stir 2 minutes or until bubbly.
6. Gradually add milk, stirring until well blended.
7. Cook on medium heat until mixture boils and thickens, stirring constantly.
8. Reduce heat to low; simmer 5 minutes.
9. Pour over shells in large bowl.
10. Add ricotta cheese; mix lightly.
11. Spoon half of the pasta mixture into 2-quart casserole dish; sprinkle with 1-1/2 cups of the pizza shreds.
12. Cover with remaining pasta mixture and pizza shreds; top with tomato slices.
13. Melt remaining 2 Tbsp.
14. butter.
15. Mix with bread crumbs, Parmesan cheese and parsley; sprinkle over tomatoes.
16. Bake 20 to 25 minutes or until heated through.

butter, flour, salt, pepper, ground nutmeg, milk, pasta shells, pollyo original ricotta cheese, tomato, bread crumbs, parmesan cheese, parsley

Taken from www.kraftrecipes.com/recipes/-11055.aspx (may not work)