Macaroni and Cheese Dijon

(16)

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photo by:kraft

Dijon mustard, crisp bacon, green onions and French fried onion rings give this macaroni and cheese grown-up appeal.

time

prep:

20 min

total:

45 min

servings

total:

6 servings, 1 cup each

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What You Need

1-1/4

cups milk

1/2

lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes

Tbsp. GREY POUPON Dijon Mustard

3-1/2

cups tri-colored rotini pasta, cooked, drained

slices OSCAR MAYER Bacon, cooked, crumbled

1/3

cup sliced green onions

1/8

tsp. ground red pepper (cayenne)

1/2

cup canned French fried onions

Make It

HEAT oven to 350°F. Cook milk, VELVEETA and mustard in large saucepan on low heat until VELVEETA is completely melted and mixture is well blended, stirring occasionally. Add pasta, bacon, green onions and pepper; mix lightly.

SPOON into greased 2-qt. casserole; cover.

BAKE 15 to 20 min. or until heated through; stir. Top with onions. Bake, uncovered, 5 min. Let stand 10 min. before serving.

Kraft Kitchens Tips

Make it Easy

For easy crumbled bacon, use kitchen scissors to snip raw bacon into 1/2-inch pieces. Let pieces fall right into skillet, then cook until crisp and drain on paper towels.

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a cook

posted:10/8/2002

this looks really good, will try it soon

nancy cohrs

posted:8/13/2002

a cook

posted:6/20/2002

I am so glad I tried this recipe! I like mustard but don't like dijan-style mustard, so I was skeptical. But it was delicious! My mouth is literally watering thinking about it! I'm going to make it again next week - but will omit the bacon (I'm not a big meat fan). If you like mustard, give it a try; be warned though - it does have a strong mustard flavor. Turns out to be just creamy enough. Delicious recipe!

a cook

posted:5/11/2002

a cook

posted:2/14/2002