Macaroni & Cheese


Total Time: 40 Min(s)

Prep Time: 20 Min(s)

Servings: 6

What You Need

  • 1-1/2 cups elbow macaroni, uncooked
  • 3 Tbsp. butter or margarine, divided
  • 1 clove garlic, minced
  • 2 Tbsp. flour
  • 2 cups milk
  • 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided
  • 1/4 cup panko bread crumbs
  • 2 Tbsp. KRAFT Grated Parmesan Cheese

Let’s Make It

  1. Heat oven to 350°F.
  2. Cook pasta as directed on package, omitting salt.
  3. Melt 2 Tbsp. butter in large saucepan on low heat. Add garlic; cook 30 sec. Add flour; cook and stir 2 min. or until hot and bubbly. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Add 1-1/2 cups cheese; stir until melted.
  4. Drain pasta. Add to cheese sauce; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheese. Melt remaining butter in small skillet on medium heat. Add bread crumbs and Parmesan; cook and stir 1 to 2 min. or until lightly toasted. Sprinkle over cheese.
  5. Bake 20 min. or until heated through.

Kitchen Tips

  • Special Extra: Garnish with chopped fresh parsley.

Nutrition info

(Per Serving) 370 calories, 22g total fat, 13g saturated fat, 0g trans fat, 60mg cholesterol, 14  380mg sodium, 28g carbohydrate, 0g dietary fiber, 4g sugars, 16g protein, 0%DV vitamin D, 29%DV calcium, 6%DV iron, 4%DV potassium.

*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.