BAKED ELBOW MAC AND CHEESE

By Deee

Ingredients

• 3 cups elbow macaroni, uncooked
• 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
• 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
• 6 Tbsp. butter, divided
• 1/4 cup flour
• 3 cups milk
• 1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
• 1/4 cup ATHENOS Crumbled Blue Cheese
• 1/4 cup KRAFT Grated Parmesan Cheese, divided
• 1/2 tsp. GREY POUPON Dijon Mustard
• 1/4 cup panko bread crumbs

Preparation

Step 1

Heat oven to 375°F.
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.
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.)
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.
Add remaining shredded cheese mixture to the sauce along with the VELVEETA, blue cheese, 2 Tbsp. Parmesan and mustard; cook 3 to 5 min. or until cheeses are melted, stirring constantly. Add macaroni; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.
Melt remaining butter. Mix with panko crumbs, reserved shredded cheese mixture and remaining Parmesan. Sprinkle over macaroni and cheese. Bake 25 to 30 min. or until top is golden brown, and macaroni and cheese is hot and bubbly around edges.