VELVEETA Bacon-Wrapped Jalapeno Poppers

• 1 cup elbow macaroni, uncooked
• 6 oz. VELVEETA, cut into 1/2-inch cubes
• 1/4 cup milk
• 10 large fresh jalapeno peppers (3/4 lb.), cut lengthwise in half, seeded
• 10 slices OSCAR MAYER Bacon, cut crosswise in half

1. Heat oven to 425 degrees F.
2. Cook macaroni in medium saucepan as directed on package, omitting salt; drain.
3. Return macaroni to pan.
4. Add VELVEETA and milk; cook on low heat 5 min.
5. or until VELVEETA is completely melted, stirring constantly.
6. Spoon macaroni mixture into pepper halves; wrap with bacon, overlapping edges as needed.
7. Place, filled sides up, in shallow pan sprayed with cooking spray.
8. Bake 17 to 20 min.
9. or until bacon is crisp and peppers are tender.

elbow macaroni, velveeta, milk, peppers, bacon

Taken from www.kraftrecipes.com/recipes/velveeta-bacon-wrapped-jalapeno-poppers-174640.aspx (may not work)