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“Creamy, cheesy, and quick…it’s everything you need.”
READY IN:
40mins
SERVES:
6
YIELD:
6 1-cup servings
UNITS:
US

Ingredients Nutrition

  • 1 34 cups elbow macaroni, uncooked
  • 3 tablespoons butter or 3 tablespoons margarine
  • 2 tablespoons flour
  • 2 cups milk
  • 2 cups Kraft Shredded Sharp Cheddar Cheese, divided
  • 3 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled

Directions

  1. HEAT oven to 350°F
  2. COOK macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 minute or until bubbly. Gradually stir in milk; cook on medium heat until mixture comes to boil, stirring constantly. Simmer on low heat 3 to 5 minute or until thickened. Add 1-1/2 cups cheese; cook and stir 5 minute or until melted.
  3. DRAIN macaroni. Add to sauce with bacon; mix lightly. Spoon into 1-1/2-qt. casserole; top with remaining cheese.
  4. BAKE 20 minute or until heated through.
  5. Substitute: Prepare using KRAFT Shredded Mild Cheddar Cheese.

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