If mac and cheese is a favorite in your house, imagine how well this spicy three-cheese version will go over!
What You Need
Original recipe yields 8 servings
1-1/2 cups elbow macaroni, uncooked
2 Tbsp. butter
2 Tbsp. flour
3/4 cup milk
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup KRAFT Shredded Monterey Jack Cheese
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. TACO BELL® Hot Sauce
1/4 tsp. ground black pepper
2 Tbsp. dry bread crumbs
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Let's Make It
Heat oven to 350°F.
Cook macaroni as directed on package, omitting salt; drain. Spoon into 1-1/2-qt. casserole.
Melt butter in small saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk. Cook and stir on medium heat until mixture comes to boil and thickens. Simmer on low heat 3 to 5 min. Remove from heat.
Reserve 1 Tbsp. of each cheese. Add remaining cheeses to the sauce mixture; stir until cheeses are melted and mixture is well blended. Stir in hot sauce and pepper. Pour over macaroni in casserole; mix well. Toss bread crumbs and reserved cheese; sprinkle over macaroni mixture.
Bake 35 to 40 min. or until lightly browned.
Serve with fresh fruit and a quick bagged salad tossed with your favorite KRAFT Lite Dressing.
For a Mexican twist, omit hot sauce. Stir in 1 finely chopped jalapeno pepper with the ground black pepper. Sprinkle with 1 Tbsp. chopped cilantro just before serving.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.