Spicy Parmesan, Cheddar & Jack Mac & Cheese

• 1-1/2 cups whole grain elbow macaroni, uncooked
• 2 Tbsp. butter
• 2 Tbsp. flour
• 3/4 cup milk
• 1 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided
• 1/2 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
• 1/4 cup KRAFT Grated Parmesan Cheese, divided
• 1 tsp. TACO BELL Hot Sauce
• 1/4 tsp. ground black pepper
• 2 Tbsp. dry whole wheat bread crumbs

1. Heat oven to 350F.
2. Cook macaroni as directed on package, omitting salt.
3. Meanwhile, melt butter in small saucepan on low heat.
4. Stir in flour; cook and stir 2 min.
5. or until bubbly.
6. Gradually stir in milk; cook and stir on medium heat until mixture comes to boil and thickens.
7. Simmer on low heat 3 min.
8. Remove from heat.
9. Reserve 1 Tbsp.
10. of each cheese.
11. Add remaining cheeses to sauce; stir until shredded cheeses are completely melted and mixture is well blended.
12. Stir in hot sauce and pepper.
13. Drain macaroni; spoon into 1-1/2-qt.
14. casserole sprayed with cooking spray.
15. Add cheese sauce; mix well.
16. Toss bread crumbs with reserved cheeses; sprinkle over macaroni mixture.
17. Bake 35 to 40 min.
18. or until macaroni mixture is heated through and crumb topping is lightly browned.

whole grain elbow macaroni, butter, flour, milk, milk, milk, parmesan cheese, taco, ground black pepper, whole wheat bread crumbs

Taken from www.kraftrecipes.com/recipes/spicy-parmesan-cheddar-jack-mac-cheese-161885.aspx (may not work)