This crowd-pleasing Spicy Parmesan, Cheddar & Jack Mac & Cheese gets kicked up with a splash of hot sauce.
What You Need
Original recipe yields 6 servings
1-1/2 cups whole grain elbow macaroni, uncooked
2 Tbsp. butter
2 Tbsp. flour
3/4 cup milk
1 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided
1/2 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 tsp. TACO BELL® Hot Sauce
1/4 tsp. ground black pepper
2 Tbsp. dry whole wheat bread crumbs
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Let's Make It
Heat oven to 350°F.
Cook macaroni as directed on package, omitting salt.
Meanwhile, 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 min. Remove from heat.
Reserve 1 Tbsp. of each cheese. Add remaining cheeses to sauce; stir until shredded cheeses are completely melted and mixture is well blended. Stir in hot sauce and pepper.
Drain macaroni; spoon into 1-1/2-qt. casserole sprayed with cooking spray. Add cheese sauce; mix well. Toss bread crumbs with reserved cheeses; sprinkle over macaroni mixture.
Bake 35 to 40 min. or until macaroni mixture is heated through and crumb topping is lightly browned.
Serve with fresh vegetables and your favorite fresh fruit to round out the meal.
For a Mexican twist, omit hot sauce. Stir 1 finely chopped jalapeño pepper into macaroni mixture before spooning into prepared casserole.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 3g
* 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.