They love mac and cheese. They love pie. So homemade mac and cheese baked in a pie dish and cut into gooey wedges is a sure winner, don't you think?
What You Need
Original recipe yields 8 servings
2 Tbsp. butter
2 Tbsp. flour
1/8 tsp. ground red pepper (cayenne)
1-1/2 cups milk
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
2 cups elbow macaroni, cooked
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 350ºF.
Melt butter in large saucepan on low heat. Stir in flour and pepper; cook and stir 2 min. or until hot and bubbly. Gradually stir in milk; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Add Italian* Five Cheese; cook and stir 2 to 3 min. or until melted. Stir in macaroni.
Spoon into 9-inch deep-dish pie plate sprayed with cooking spray; sprinkle with cheddar.
Bake 20 min. or until heated though. Let stand 5 min. before serving.
The 5-min. stand time allows the pie to set up slightly to make it easier to cut into wedges to serve.
An open bag of KRAFT Shredded Cheese can be tightly sealed and stored in the freezer for use in cooking. You don't have to thaw the cheese, simply add the frozen cheese to your dish and cook as directed.
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 27g
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.