Ingredients
4
4 servings
- •1.75 cups elbow macaroni, uncooked
- •3 tablespoons butter or margarine
- •2 tablespoons flour
- •2 cups milk
- •2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
- •3 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
- At the same time, melt butter in a large saucepan over low heat. Whisk in flour and stir until mixture becomes paste-like and bubbly, about 2 minutes. Gradually whisk in milk and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 3 to 5 minutes. Stir in 1 1/2 cups Cheddar and cook until melted, about 5 minutes.
- Add macaroni and bacon to the saucepan; gently stir to combine with sauce. Add additional milk only if needed to evenly coat the pasta. Transfer to a 1 1/2-quart casserole dish; sprinkle remaining 1/2 cup Cheddar over top.
- Bake in the preheated oven until hot and bubbly, about 20 minutes.
Nutritional Facts
Per 4 servings
- Calories: 631
- Carbohydrate: 45g
- Fat: 37g
- Fiber: 2g
- Protein: 30g
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