Combine first 3 ingredients in medium bowl. Stir in 1 cup cheese.
Cook macaroni as directed on package, omitting salt. Meanwhile, melt butter in large saucepan on low heat. Stir in flour and red pepper; cook and stir 2 min. or until bubbly. Gradually stir in milk; cook on medium heat 3 to 5 min. or until mixture comes to boil, stirring constantly. Stir in sour cream; simmer on low heat 3 to 5 min. or until thickened. Add remaining cheese; cook and stir 2 min. or until melted.
Drain macaroni. Add to sauce; stir to evenly coat. Spoon into 8 (1-cup) baking dishes sprayed with cooking spray; sprinkle with cheese mixture.
Bake 10 min. or until heated through.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
We really love this recipe which was originally developed using our recently discontinued FRESH TAKE Cheese Bread Crumb Mix. We revised it to use KRAFT Shredded Cheese, SHAKE 'N BAKE Coating Mix and seasonings. Our Kraft Kitchens team has developed substitutions for the entire FRESH TAKE lineup so that you can continue to enjoy the great taste of these products. Click here for our Classic Four Cheese substitution guide. Give it a try!
Prepare using KRAFT Finely Shredded Mild Cheddar Cheese.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 13g
Trans Fat 1g
Total Carbohydrates 55g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.