Baked Elbow Macaroni and Cheese

8 Servings


1 HR


15-30 mins


30 MIN




3 cups

elbow macaroni, uncooked

1-1/2 pkg

(8 oz. each) Mozzarella & Cheddar Cheese Deliciously Paired for Mac ‘n Cheese (3 cups)

6 tbsp

butter, divided

1/4 cup


3 cups



Original Cheese Fresh Packs (4 oz.), cut into 1/2-inch cubes

1/4 cup

crumbled blue cheese

1/2 tsp

GREY POUPON Dijon Mustard

1/4 cup

Grated Parmesan Cheese, divided

1/4 cup

panko bread crumbs


Step 1

Heat oven to 375°F.

Step 2

Cook macaroni as directed on package, omitting salt and reducing the cooking time by 2 min. Rinse macaroni under cold water; drain. Combine shredded cheeses; reserve 1/2 cup for topping.

Step 3

Melt 5 Tbsp. butter in Dutch oven on low heat. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring constantly. (Do not cook until browned.)

Step 4

Whisk milk gradually into butter mixture; cook on medium heat 5 min. or until sauce comes to boil and thickens, stirring constantly. Remove from heat.

Step 5

Add remaining shredded cheese mixture to the sauce along with the VELVEETA, blue cheese, mustard and 2 Tbsp. Parmesan; cook 3 to 5 min. or until VELVEETA is completely melted, stirring constantly. Add macaroni; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.

Step 6

Melt remaining butter; mix with bread crumbs, reserved shredded cheese mixture and remaining Parmesan. Sprinkle over macaroni mixture.

Step 7

Bake 25 to 30 min. or until top is golden brown, and macaroni and cheese is hot and bubbly around edges.