Mac And Cheese Spaghetti - cooking recipe

Ingredients

1 1/2 cups panko breadcrumbs
2 tablespoons parmesan cheese, grated
1 tablespoon butter, melted
1 lb spaghetti
2 cups green peas, thawed if frozen or 2 cups broccoli florets
2 tablespoons butter, melted
1 teaspoon Dijon mustard
8 ounces sharp cheddar cheese, shredded (2 cups)
4 ounces American cheese, shredded (1 cup)
prosciutto (optional) or ham, shredded (optional)

Preparation

Preheat oven to 425 degrees F.
Place bread crumbs, Parmesan cheese, and 1 tablespoon butter in a baking dish; bake for 5 minutes, remove from oven, stir and set aside.
Meanwhile, cook spaghetti in salted water according to package directions; add peas or broccoli during last 3 minutes of cooking.
Drain, reserving 2 cups of the pasta water; keep spaghetti warm.
Place 1 cup of reserved water to pot and bring to a boil.
Add 2 tablespoons butter, mustard, and cheeses; stir to combine.
Add more reserved water, if needed, to thin sauce.
Stir in spaghetti and veggies, sprinkle with bread crumb mixture and prosciutto or ham, if using.