Broccoli Mac and Cheese Casserole

• 2 cups elbow macaroni, uncooked
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
• 2 cups small fresh broccoli florets, cooked
• 1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
• 1/2 cup French fried onions

1. Heat oven to 350 degrees F.
2. Cook macaroni as directed on package, omitting salt.
3. Meanwhile, melt butter in large saucepan on medium heat.
4. Whisk in flour; cook 2 min., stirring constantly.
5. Gradually stir in milk.
6. Bring to boil; cook and stir 3 to 5 min.
7. or until thickened.
8. Add VELVEETA; cook 3 min.
9. or until melted, stirring frequently.
10. Drain macaroni.
11. Add to VELVEETA sauce along with the broccoli and 1/2 cup cheddar; mix well.
12. Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with remaining cheddar.
13. Top with onions.
14. Bake 20 min.
15. or until heated through.

elbow macaroni, butter, flour, milk, velveeta, broccoli florets, cheddar cheese, onions

Taken from www.kraftrecipes.com/recipes/broccoli-mac-cheese-casserole-182824.aspx (may not work)