Ingredients
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3 cups elbow macaroni, uncooked
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1 1/2 (8 oz each) pkgs KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles
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6 tbsp butter, divided
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1/4 cup flour
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3 cups milk
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1 (4 oz) block Velveeta Mini Blocks, cut into 1/2-inch cubes
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1/4 cup Athenos Crumbled Blue Cheese
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1/2 tsp Grey Poupon Dijon mustard
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1/4 cup KRAFT grated Parmesan cheese, divided
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1/4 cup panko bread crumbs
Steps
1
Heat oven to 375°F.
2
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 ½ cup for topping.
3
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.)
4
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.
5
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.
6
Melt remaining butter; mix with bread crumbs, reserved shredded cheese mixture and remaining Parmesan. Sprinkle over macaroni mixture.
7
Bake 25 to 30 min. or until top is golden brown, and macaroni and cheese is hot and bubbly around edges.
Comments
Recipe provided by KRAFT Heinz.