Cheddar-Bacon Mac & Cheese

READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1 34
    cups elbow macaroni, uncooked
  • 3
    tablespoons butter or 3 tablespoons margarine
  • 2
    tablespoons flour
  • 2
    cups milk
  • 2
    cups Kraft Shredded Sharp Cheddar Cheese, divided
  • 3
    slices OSCAR MAYER Center Cut Bacon, cooked, crumbled
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DIRECTIONS

  • HEAT oven to 350°F
  • COOK macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 minute or until bubbly. Gradually stir in milk; cook on medium heat until mixture comes to boil, stirring constantly. Simmer on low heat 3 to 5 minute or until thickened. Add 1-1/2 cups cheese; cook and stir 5 minute or until melted.
  • DRAIN macaroni. Add to sauce with bacon; mix lightly. Spoon into 1-1/2-qt. casserole; top with remaining cheese.
  • BAKE 20 minute or until heated through.
  • Substitute: Prepare using KRAFT Shredded Mild Cheddar Cheese.
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