Macaroni & Cheese with Roasted Tomatoes, Bacon & Basil

• 1 cup grape tomatoes, halved lengthwise
• 4 slices OSCAR MAYER Bacon, cut into 2-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 3 cups cavatappi, uncooked
• 3 Tbsp. olive oil
• 2 cloves garlic, minced
• 3 Tbsp. flour
• 2 cups milk
• 1-3/4 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
• 1/3 cup KRAFT Grated Parmesan Cheese, divided
• 1/4 cup thinly sliced fresh basil

1. Heat oven to 425 degrees F.
2. Spread tomatoes onto one side of parchment-covered rimmed baking sheet; spread bacon onto other side.
3. Bake 15 min.
4. or until bacon is crisp and tomatoes are roasted.
5. Meanwhile, cook pasta as directed on package, omitting salt.
6. While pasta is cooking, heat oil in large skillet on medium heat.
7. Add garlic; cook and stir 1 min.
8. Whisk in flour; cook and stir 1 min.
9. Gradually whisk in milk; cook and stir 3 to 5 min.
10. or until thickened.
11. Add 1-1/2 cups shredded cheese and 1/4 cup Parmesan; cook and stir 1 to 2 min.
12. or until shredded cheese is melted.
13. Remove from heat.
14. Drain bacon on paper towels; drain pasta in colander.
15. Add both to cheese sauce along with the tomatoes and basil; mix well.
16. Spoon into 2-qt.
17. casserole sprayed with cooking spray; top with remaining cheeses.
18. Bake 15 min.
19. or until heated through.

grape tomatoes, bacon, cavatappi, olive oil, garlic, flour, milk, shredded italian, parmesan cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/macaroni-cheese-roasted-tomatoes-bacon-basil-160118.aspx (may not work)