Macaroni & Cheese
This baked macaroni and cheese recipe combines the rich creaminess of cheddar cheese and Parmesan cheese with a crunchy topping of Panko bread crumbs. Perfect for a cozy night in or as a side dish for a family gathering.
6 Serving(s)
Ingredients
- 1 1/2 cup elbow macaroni, uncooked
- 3 tbsp. butter or margarine, divided
- 1 clove garlic, minced
- 2 tbsp. flour
- 2 cups milk
- 1 (8 oz.) pkg. KRAFT Shredded Sharp Cheddar Cheese, divided
- 1/4 cup Panko bread crumbs
- 2 tbsp. KRAFT Grated Parmesan Cheese
Instructions
- Heat oven to 350°F.
- Cook pasta as directed on package, omitting salt.
- Melt 2 tablespoons butter in large saucepan on low heat. Add garlic; cook 30 seconds.
- Add flour; cook and stir 2 minutes or until hot and bubbly. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 minutes or until thickened, stirring constantly.
- Remove from heat. Add 1-1/2 cups cheese; stir until melted.
- Drain pasta. Add to cheese sauce; mix well.
- Spoon into 1-1/2-quart 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 minutes or until lightly toasted. Sprinkle over cheese.
- Bake 20 minutes or until heated through.
Nutrition Facts
370 Calories Per ServingFat: 22gSaturated Fat: 13gCholesterol: 60mgSodium: 380mgCarbohydrates: 28gFiber: 0gSugars: 4gProtein: 16gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe