Crunchy-Topped Macaroni & Cheese

• 3 cups elbow macaroni, uncooked
• 1/4 cup butter or margarine
• 1/4 cup flour
• 2-1/2 cups milk
• 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
• 1 pkg. (6 oz.) FRESH TAKE Southwest Three Cheese Recipe Cheese Breadcrumb Mix, mixed together

1. Heat oven to 350F.
2. Cook macaroni in large saucepan as directed on package, omitting salt.
3. Meanwhile, melt butter in medium saucepan on medium heat.
4. Add flour; cook and stir 1 min.
5. Gradually whisk in milk; cook and stir 5 to 6 min.
6. or until thickened.
7. Add VELVEETA; cook 2 min.
8. or until melted, stirring constantly.
9. Drain macaroni; return to pan.
10. Add sauce; mix lightly.
11. Pour into 13x9-inch baking dish sprayed with cooking spray; top with FRESH TAKE.
12. Bake 15 to 18 min.
13. or until heated through.

elbow macaroni, butter, flour, milk, velveeta, three cheese

Taken from www.kraftrecipes.com/recipes/crunchy-topped-macaroni-cheese-162643.aspx (may not work)