Ingredients

• 1.75 cups elbow macaroni , uncooked
• 3 tablespoons butter or margarine
• 2 tablespoons flour
• 2 cups milk , or as needed
• 2 cups KRAFT Shredded Sharp Cheddar Cheese , divided
• 3 slices OSCAR MAYER Center Cut Bacon , cooked, crumbled

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
3. 3 At the same time, melt butter in a large saucepan over low heat. Whisk in flour and stir until mixture becomes paste-like and bubbly, about 2 minutes. Gradually whisk in milk and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 3 to 5 minutes. Stir in 1 1/2 cups Cheddar and cook until melted, about 5 minutes.
4. 4 Add macaroni and bacon to the saucepan; gently stir to combine with sauce. Add additional milk only if needed to evenly coat the pasta.
5. 5 Transfer to a 1 1/2-quart casserole dish; sprinkle remaining 1/2 cup Cheddar over top. Bake in the preheated oven until hot and bubbly, about 20 minutes. Serve warm.

Nutrition per serving