Find a new family-favorite with this Baked Cabbage Mac and Cheese. This ultra-creamy Baked Cabbage Mac and Cheese recipe is sure to be a hit!
What You Need
Original recipe yields 8 servings
3 cups elbow macaroni, uncooked
1/4 cup butter, divided
1 onion, finely chopped
2 cloves garlic, minced
2-1/2 cups coarsely chopped cabbage
1/3 cup flour
1 tsp. dry mustard
2-1/2 cups milk
1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses, divided
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 375ºF.
Cook macaroni in large saucepan as directed on package, omitting salt.
Meanwhile, melt 1 Tbsp. butter in large skillet on medium heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender, adding garlic for the last minute. Add cabbage; cover. Cook 3 to 4 min. or until crisp-tender. Remove from heat.
Drain macaroni. Add to cabbage mixture; mix lightly.
Melt remaining butter in same saucepan. Add flour and mustard; cook and stir 1 min. Gradually whisk in milk; cook 5 min. or until thickened, stirring constantly. Remove from heat. Add 1 cup shredded cheese and Parmesan cheese; stir until shredded cheese is melted. Add to macaroni mixture; mix well.
Spoon macaroni mixture into 2-1/2 qt. casserole sprayed with cooking spray.
Bake 20 min. or until heated through, topping with the remaining shredded cheese for the last 5 min.
Serve with cut-up fresh vegetables and your favorite fresh fruit to round out the meal.
Serve with cooked OSCAR MAYER Bacon.
Prepare using KRAFT Shredded Sharp Cheddar Cheese.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* 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.