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.
30 Min(s) Prep | 60 Min (s) Cook
8 servings
30Min(s) Prep 60Min (s) Cook 8 servings
Ingredients
elbow macaroni, uncooked
(8 oz. each) KRAFT Mozzarella & Cheddar Cheese Deliciously Paired for Mac ’n Cheese (3 cups)
butter, divided
flour
milk
VELVEETA Fresh Packs (4 oz.), cut into 1/2-inch cubes
crumbled blue cheese
GREY POUPON Dijon Mustard
KRAFT Grated Parmesan Cheese, divided
panko bread crumbs
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Directions
1
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.
2
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.)
3
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.
4
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.
5
Melt remaining butter; mix with bread crumbs, reserved shredded cheese mixture and remaining Parmesan. Sprinkle over macaroni mixture.
6
Bake 25 to 30 min. or until top is golden brown, and macaroni and cheese is hot and bubbly around edges.
kitchen Tips
Variation:
Omit the blue cheese, and increase the shredded mozzarella and cheddar blend to 3-1/4 cups.
Serving Suggestion:
Serve this cheesy main dish with a mixed green salad tossed with your favorite KRAFT Lite Dressing and a hot steamed vegetable.