All Recipes

Baked Elbow Macaroni and Cheese

Prep

15-30 mins

Total

1 HR

Servings

8 Servings

Dish up some deliciousness with our Baked Elbow Macaroni and Cheese. This Baked Elbow Macaroni and Cheese casserole is a great way to make mac and cheese.

Ingredients

  • 3

    cups

    elbow macaroni, uncooked

  • 1-1/2

    pkg

    (8 oz. each) Mozzarella & Cheddar Cheese Deliciously Paired for Mac ‘n Cheese (3 cups)

  • 6

    tbsp

    butter, divided

  • 1/4

    cup

    flour

  • 3

    cups

    milk

  • 1

    VELVEETA® Original Cheese Fresh Packs (4 oz.), cut into 1/2-inch cubes

  • 1/4

    cup

    crumbled blue cheese

  • 1/2

    tsp

    GREY POUPON Dijon Mustard

  • 1/4

    cup

    Grated Parmesan Cheese, divided

  • 1/4

    cup

    panko bread crumbs

Instructions

  1. Step 1

    Heat oven to 375°F.

  2. Step 2

    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.

  3. Step 3

    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.)

  4. Step 4

    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.

  5. Step 5

    Add remaining shredded cheese mixture to the sauce along with the VELVEETA, blue cheese, mustard and 2 Tbsp. Parmesan; cook 3 to 5 min. or until VELVEETA is completely melted, stirring constantly. Add macaroni; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.

  6. Step 6

    Melt remaining butter; mix with bread crumbs, reserved shredded cheese mixture and remaining Parmesan. Sprinkle over macaroni mixture.

  7. Step 7

    Bake 25 to 30 min. or until top is golden brown, and macaroni and cheese is hot and bubbly around edges.

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