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Heat oven to 350°F. Bring a large pot of lightly salted water to a boil. Cook pasta 2 minutes less than package directions (about 13 minutes). Drain.
Meanwhile, combine 2 tablespoon of the butter and the milk in a medium saucepan over medium heat. Bring just to a simmer and stir in Neufchâtel. Toss cheddar with cornstarch and stir into saucepan along with salt and pepper until melted and smooth. Simmer 2 minutes, stirring frequently. Remove from heat and stir in peas and pasta.
Melt remaining 1 tablespoon butter in a small skillet over medium-high heat. Add cracker crumbs and stir to mix. Brown 1 minute.
Coat 8 individual baking dishes with cooking spray. Divide macaroni mixture among prepared dishes. Top each with about 1 tablespoon cracker crumbs. Bake at 350°F for 20 minutes.