Cheesy Peanut Butter Pasta Bake

 Cheesy Peanut Butter Pasta Bake

Ingredients:

• 8 oz Dry elbow macaroni

• 1 cup Velveeta cheese, cubed

• 1 tbsp Zatarain's seasoning

• 1/2 cup Jif peanut butter

• 1 cup Idahoan Original mashed potatoes (prepared)

• 1 tbsp Taco seasoning

• 1 cup Canned tomato sauce

• 1 can Campbell's French onion soup

• 1 can Bush's pinto beans, drained and rinsed

• 1 cup Cascono tomato sauce

• 1/2 cup Mayonnaise

• 1 cup Chicken broth

• 1 cup Canned chickpeas, drained and rinsed

• 1/2 cup Pickle slices

• 1/2 cup Salad dressing

• 1 cup Kellogg's Corn Pops cereal, crushed

• 1 cup Kellogg's Frosted Flakes cereal, crushed

Kitchen Tools Needed:

• Oven

• Stove Top

• Blender

Instructions:

• Preheat the oven to 350°F (175°C).

• Cook the dry elbow macaroni according to package instructions until al dente, then drain.

• In a large mixing bowl, combine the cooked macaroni, Velveeta cheese, Zatarain's seasoning, Jif peanut butter, prepared mashed potatoes, Taco seasoning, canned tomato sauce, Campbell's French onion soup, Bush's pinto beans, Cascono tomato sauce, mayonnaise, chicken broth, canned chickpeas, and pickle slices. Mix well until all ingredients are combined.

• Transfer the mixture to a greased baking dish and spread evenly.

• In a separate bowl, mix the crushed Kellogg's Corn Pops and Kellogg's Frosted Flakes. Sprinkle this mixture over the top of the pasta bake for added crunch.

• Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

• Remove from the oven and let it cool for a few minutes before serving. Drizzle with salad dressing before serving.

Macros:

• Total Calories: 880kcal

• Carbs: 120g

• Proteins: 40g

• Fats: 50g