Pasta - Macaroni & Cheese (4 Cheese)

By BlueSchmoo

Ingredients

• 4 cups elbow macaroni, uncooked
• 1/4 cup butter or margarine
• 1/4 cup flour
• 1/8 tsp. ground red pepper (cayenne)
• 1-1/2 cups milk
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
• 1 pkg. (6 oz.) FRESH TAKE Classic Four Cheese Recipe Cheese Breadcrumb Mix, mixed together
• _________________________________________
• SERVES 2
• 1 cups elbow macaroni, uncooked
• 1 Tbsp butter or margarine
• 1 Tbsp flour
• 1/32 tsp. ground red pepper (cayenne)
• 3 Tbsp Almond milk
• 2 Tbsp FF Greek yogurt
• 1/4 pkg. (2 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
• 1.5 oz. Breadcrumbs

Details

Servings 8
Preparation time 20mins
Cooking time 30mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350°F.

COOK macaroni as directed on package, omitting salt. Meanwhile, melt butter in large saucepan on low heat. Stir in flour and red pepper; cook and stir 2 min. or until bubbly. Gradually stir in milk; cook on medium heat 3 to 5 min. or until mixture comes to boil, stirring constantly. Stir in sour cream; simmer on low heat 3 to 5 min. or until thickened. Add shredded cheese; cook and stir 2 min. or until melted.

DRAIN macaroni. Add to sauce. Spoon into 8 (1-cup) baking dishes sprayed with cooking spray; sprinkle with FRESH TAKE. or breadcrumbs then spritz with oil (I use Misto oil sprayer)

BAKE 10 min. or until heated through.