Mac & Cheese with Asparagus & Chives

• 3 cups cavatappi, uncooked
• 1/2 cup chopped asparagus
• 3/4 lb. Queso Blanco VELVEETA, cut into 1/2-inch cubes
• 1/3 cup milk
• 1/4 cup BREAKSTONE'S Sour Cream
• 2 Tbsp. chopped fresh chives

1. Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to the boiling water for the last 3 min.
2. ; drain.
3. Return to pan.
4. Stir in VELVEETA and milk; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.
5. Stir in sour cream.
6. Sprinkle with chives.

cavatappi, chopped asparagus, queso blanco, milk, fresh chives

Taken from www.kraftrecipes.com/recipes/mac-cheese-asparagus-chives-170717.aspx (may not work)