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Restaurant-Style Baked Macaroni & Cheese

Name: Restaurant-Style Baked Macaroni & Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings, 1 cup (250 mL) each
Ingredients: 3 cups elbow macaroni, uncooked; 1-1/2 cups Cracker Barrel Shredded Old Cheddar Cheese; 1 cup Cracker Barrel Shredded Tex Mex Cheese; 6 Tbsp. non-hydrogenated margarine, divided; 1/4 cup flour; 3 cups milk; 115 g Velveeta Process Cheese Product, cut into 1/2-inch cubes; 1/4 cup crumbled blue cheese; 1/4 cup Kraft 100% Parmesan Aged Grated Cheese, divided; 1/2 tsp. Heinz Dijon Mustard; 1/4 cup panko bread crumbs

5 Review(s)

1 Hr

Prep : 30 Min Cook: 30 Min

Wanna put more cheesy in your mac and cheese? Start with shredded cheeses, VELVEETA, blue cheese and Parmesan and then top it all off with a buttery crumb topping.

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8 Servings

Original recipe yields 8 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

3 cups elbow macaroni, uncooked

1-1/2 cups Cracker Barrel Shredded Old Cheddar Cheese

1 cup Cracker Barrel Shredded Tex Mex Cheese

6 Tbsp. non-hydrogenated margarine, divided

1/4 cup flour

3 cups milk

115 g Velveeta Process Cheese Product, cut into 1/2-inch cubes

1/4 cup crumbled blue cheese

1/4 cup Kraft 100% Parmesan Aged Grated Cheese, divided

1/2 tsp. Heinz Dijon Mustard

1/4 cup panko bread crumbs

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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. margarine in Dutch oven or large saucepan on low heat. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring constantly.

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 white sauce along with the Velveeta, blue cheese, 2 Tbsp. Parmesan and mustard; mix well. Return to heat; cook 3 to 5 min. or until cheeses are melted, stirring constantly. Remove from heat. Add macaroni; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.

Step 6

Melt remaining margarine. Mix with bread crumbs, remaining Parmesan and reserved shredded cheese mixture; sprinkle over macaroni and cheese. Bake 25 to 30 min. or until top is golden brown, and macaroni and cheese is hot and bubbly around edges.

Kraft Kitchen Tips!

Serving Suggestion

Serve this cheesy main dish with a mixed green salad tossed with your favourite Kraft Dressing, and a hot steamed fresh vegetable.

Variation

Omit the blue cheese, and increase the Cracker Barrel Shredded Tex Mex Cheese to 1-1/4 cups.

Nutrition

Calories

470

Calories From Fat

% Daily Value

Fat 25 g

Saturated fat 11 g

55 %

Cholesterol 50 mg

Sodium 730 mg

30 %

Carbohydrate 41 g

Fibre 1 g

Sugars 7 g

Protein 20 g

Vitamin A

20 %

Vitamin C

0 %

Calcium

40 %

Iron

15 %

Servings

8 servings, 1 cup (250 mL) 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.

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