Nacho Macaroni & Cheese Casserole

• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups milk
• 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
• 4 cups cooked elbow macaroni
• 1 can (14.5 oz.) diced tomatoes, drained
• 5 OSCAR MAYER Wieners, cut into 1/4-inch-thick slices
• 1/4 cup pickled jalapeno nacho slices, drained
• 1/4 cup KRAFT Grated Parmesan Cheese, divided
• 1 egg, beaten
• 1 Tbsp. chopped fresh cilantro

1. Heat oven to 350 degrees F.
2. Melt butter in large saucepan on medium heat.
3. Whisk in flour; cook and stir 5 min.
4. Gradually stir in milk; cook and stir 10 min.
5. or until thickened.
6. Add shredded cheese; cook 5 min.
7. or until melted, stirring constantly.
8. Remove from heat.
9. Add macaroni, tomatoes, wieners, nacho slices and 2 Tbsp.
10. Parmesan; mix lightly.
11. Stir in egg.
12. Spoon into 2-qt casserole sprayed with cooking spray; top with remaining Parmesan.
13. Bake 20 min.
14. or until heated through.
15. Sprinkle with cilantro.

butter, flour, milk, four cheese, macaroni, tomatoes, wieners, parmesan cheese, egg, fresh cilantro

Taken from www.kraftrecipes.com/recipes/nacho-macaroni-cheese-casserole-163182.aspx (may not work)