Macaroni & Cheese Cake

• 1 Mexican zucchini, cut lengthwise into 1/4-inch-thick slices
• 2 tsp. oil
• 1/4 tsp. garlic powder
• 1 clove garlic, unpeeled
• 1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
• 1/3 cup tomato sauce
• 2 ancho chiles, hydrated
• 2 Tbsp. HEINZ Distilled White Vinegar
• 1/4 tsp. ground cumin
• 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1. Brush zucchini slices with oil; sprinkle with garlic powder.
2. Cook in skillet on medium-high heat 2 to 3 min.
3. on each side or until lightly browned.
4. Add garlic clove; cook 2 min.
5. or until tender.
6. Prepare Dinner as directed on package.
7. Meanwhile, line parchment-lined 9x5-inch loaf pan with zucchini slices, with ends extending over sides of pan.
8. Blend tomato sauce, ancho peppers, vinegar, cumin and peeled garlic clove in blender until smooth; pour into small saucepan.
9. Cook 5 min., stirring occasionally.
10. Add to prepared Dinner; mix well.
11. Spoon Dinner mixture into zucchini-lined pan.
12. Press firmly into pan with back of spoon.
13. Let stand 10 min.
14. Invert onto platter; remove parchment.
15. Top Dinner mixture with mozzarella.

zucchini, oil, garlic powder, clove garlic, tomato sauce, ancho chiles, white vinegar, ground cumin, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/macaroni-cheese-cake-125142.aspx (may not work)