BAKED ELBOW MACARONI AND CHEESE

Baked Elbow Macaroni and Cheese image

Dish up some deliciousness with our Baked Elbow Macaroni and Cheese. This Baked Elbow Macaroni and Cheese casserole is a great way to make mac and cheese.

Provided by My Food and Family

Categories Home

Time 1h

Yield 8 servings, 1 cup each

Number Of Ingredients 10

Ingredients

3 cups elbow macaroni, uncooked
1-1/2 pkg. (8 oz. each) KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac 'n Cheese & Casseroles (3 cups)
6 Tbsp. butter, divided
1/4 cup flour
3 cups milk
1 VELVEETA Fresh Packs (4 oz.), cut into 1/2-inch cubes
1/4 cup ATHENOS Crumbled Blue Cheese
1/2 tsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup panko bread crumbs

Steps:

Heat oven to 375°F.
Cook macaroni as directed on package, omitting salt and reducing the cooking time by 2 min. Rinse macaroni under cold water; drain. Combine shredded cheeses; reserve 1/2 cup for topping.
Melt 5 Tbsp. butter in Dutch oven on low heat. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring constantly. (Do not cook until browned.)
Whisk milk gradually into butter mixture; cook on medium heat 5 min. or until sauce comes to boil and thickens, stirring constantly. Remove from heat.
Add remaining shredded cheese mixture to the sauce along with the VELVEETA, blue cheese, mustard and 2 Tbsp. Parmesan; cook 3 to 5 min. or until VELVEETA is completely melted, stirring constantly. Add macaroni; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.
Melt remaining butter; mix with bread crumbs, reserved shredded cheese mixture and remaining Parmesan. Sprinkle over macaroni mixture.
Bake 25 to 30 min. or until top is golden brown, and macaroni and cheese is hot and bubbly around edges.

Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 80 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g