Miami-Style Macaroni & Cheese

• 1/4 cup (1/2 stick) butter or margarine, divided
• 2 cloves garlic, minced
• 1/4 cup flour
• 2 cups milk
• 1/2 lb. (8 oz.) VELVEETA, cut up
• 2 cups (8 oz.) elbow macaroni, cooked, drained
• 1 pkg. (6 oz.) OSCAR MAYER Boiled Ham, chopped
• 1/2 cup KRAFT Shredded Cheddar Cheese
• 2 Tbsp. seasoned dry bread crumbs

1. Preheat oven to 350F.
2. Melt 3 Tbsp.
3. of the butter in large saucepan on low heat.
4. Add garlic; cook 1 min.
5. or until tender, stirring constantly.
6. Add flour; cook and stir 1 min.
7. Gradually add milk, stirring until well blended; cook until thickened, stirring constantly.
8. Add VELVEETA; cook until melted, stirring frequently.
9. Add the macaroni and ham; mix lightly.
10. Pour into 1-1/2-qt.
11. baking dish; sprinkle with the shredded cheese.
12. Set aside.
13. Melt remaining 1 Tbsp.
14. butter; mix with the bread crumbs.
15. Sprinkle over macaroni mixture.
16. Bake 20 min.
17. or until heated through.

butter, garlic, flour, milk, velveeta, elbow macaroni, ham, cheddar cheese, bread crumbs

Taken from www.kraftrecipes.com/recipes/miami-style-macaroni-cheese-55560.aspx (may not work)