MACARONI & CHEESE CAKE

Macaroni & Cheese Cake image

Here's mac and cheese with a peppery, garlicky twist, plus a unique presentation that involves a zucchini-lined 9x5-inch loaf cake pan.

Provided by My Food and Family

Categories Home

Time 48m

Yield Makes 4 servings.

Number Of Ingredients 10

Previous Next

Ingredients

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

Steps:

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

Nutrition Facts : Calories 400, Fat 20 g, SaturatedFat 6 g, TransFat 2.5 g, Cholesterol 20 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g