Artichoke Mac & Cheese

• 4 cups cavatappi, uncooked
• 1/4 cup flour
• 2 cups milk, divided
• 2 cloves garlic, minced
• 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 2 cans (14 oz. each) artichoke hearts, drained, chopped
• 2 cups loosely packed baby spinach leaves
• 1/2 cup KRAFT Grated Parmesan Cheese, divided
• 1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses, divided
• 1/4 cup panko bread crumbs

1. Heat oven to 375 degrees F.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, shake flour and 1/2 cup milk in covered jar until blended; pour into medium microwaveable bowl.
4. Stir in remaining milk and garlic.
5. Microwave on HIGH 1 min.
6. ; stir.
7. Microwave additional 1 to 2 min.
8. or until slightly thickened, stirring every 30 sec.
9. Gradually add to cream cheese spread in large bowl, stirring after each addition until cream cheese is completely melted and mixture is well blended.
10. Add artichokes, spinach and 1/4 cup Parmesan; mix lightly.
11. Drain pasta.
12. Add to artichoke mixture; mix well.
13. Spoon half into 2-qt.
14. casserole sprayed with cooking spray; sprinkle with 1 cup shredded cheese.
15. Repeat layers.
16. Top with combined bread crumbs and remaining Parmesan.
17. Bake 30 to 35 min.
18. or until pasta mixture is heated through and top is golden brown.

cavatappi, flour, milk, garlic, philadelphia, hearts, baby spinach leaves, parmesan cheese, cheeses, bread crumbs

Taken from www.kraftrecipes.com/recipes/artichoke-mac-cheese-169163.aspx (may not work)