Macaroni and Cheese Dijon

• 1-1/4 cups milk
• 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
• 2 Tbsp. GREY POUPON Dijon Mustard
• 3-1/2 cups tri-colored rotini pasta, cooked, drained
• 6 slices OSCAR MAYER Bacon, cooked, crumbled
• 1/3 cup sliced green onions
• 1/8 tsp. ground red pepper (cayenne)
• 1/2 cup canned French fried onions

1. Heat oven to 350F.
2. Cook milk, VELVEETA and mustard in large saucepan on low heat until VELVEETA is completely melted and mixture is well blended, stirring occasionally.
3. Add pasta, bacon, green onions and pepper; mix lightly.
4. Spoon into greased 2-qt.
5. casserole; cover.
6. Bake 15 to 20 min.
7. or until heated through; stir.
8. Top with onions.
9. Bake, uncovered, 5 min.
10. Let stand 10 min.
11. before serving.

milk, velveeta, poupon, tricolored rotini pasta, bacon, green onions, ground red pepper, onions

Taken from www.kraftrecipes.com/recipes/macaroni-cheese-dijon-55327.aspx (may not work)