CHEESY MACARONI BAKE WITH LEEKS AND PANCETTA

Cheesy Macaroni Bake with Leeks and Pancetta image

Provided by @MakeItYours

Number Of Ingredients 11

3 cups elbow macaroni, uncooked
2 Tbsp. flour
1 cup fat-free reduced-sodium chicken broth
3 leeks, white and light green parts thinly sliced
1/2 lb. pancetta, chopped
2 cloves garlic, minced
1 tub (8 oz) PHILADELPHIA Cream Cheese Spread
1-1/2 cups KRAFT Shredded Italian* Five Cheese Blend
3 Tbsp. KRAFT Grated Parmesan Cheese
5 oval buttery crackers, crushed
1 Tbsp. butter, melted

Steps:

Heat oven to 350ºF.
Cook macaroni as directed on package, omitting salt.
Meanwhile, whisk flour and chicken broth until blended. Cook leeks, pancetta and garlic in large deep skillet on medium heat 8 min. or until white parts of leeks are crisp-tender, stirring frequently. Add cream cheese spread and chicken broth mixture; mix well. Cook 2 to 4 min. or until cream cheese is completely melted and sauce is thickened, stirring constantly. Add shredded cheese; cook and stir 2 to 3 min. or until melted.
Combine cracker crumbs and butter.
Drain macaroni. Add to leek mixture in skillet; mix lightly. Spoon into 3-qt. casserole sprayed with cooking spray; sprinkle crumb mixture.
Bake 20 min. or until heated through.