Four Cheese Macaroni

• 1 pkt. SHAKE N BAKE Seasoned Panko Seasoned Coating Mix
• 1/2 tsp. garlic powder
• 1/4 tsp. onion powder
• 1-1/2 pkg. (8 oz. each) KRAFT Mexican Style Finely Shredded Four Cheese (3 cups)
• 4 cups elbow macaroni, uncooked
• 1/4 cup butter or margarine
• 1/4 cup flour
• 1/8 tsp. ground red pepper (cayenne)
• 1-1/2 cups milk
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Heat oven to 350F.
2. Combine first 3 ingredients in medium bowl.
3. Stir in 1 cup cheese.
4. Cook macaroni as directed on package, omitting salt.
5. Meanwhile, melt butter in large saucepan on low heat.
6. Stir in flour and red pepper; cook and stir 2 min.
7. or until bubbly.
8. Gradually stir in milk; cook on medium heat 3 to 5 min.
9. or until mixture comes to boil, stirring constantly.
10. Stir in sour cream; simmer on low heat 3 to 5 min.
11. or until thickened.
12. Add remaining cheese; cook and stir 2 min.
13. or until melted.
14. Drain macaroni.
15. Add to sauce; stir to evenly coat.
16. Spoon into 8 (1-cup) baking dishes sprayed with cooking spray; sprinkle with cheese mixture.
17. Bake 10 min.
18. or until heated through.

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Taken from www.kraftrecipes.com/recipes/four-cheese-macaroni-130542.aspx (may not work)