Artichoke Mac and Cheese

• 4-1/2 cups scoobi doo pasta, uncooked
• 3 cups milk
• 2 cloves garlic, minced
• 1 cup Philadelphia Chive & Onion Cream Cheese Product
• 2 cans (14 fl oz/398 mL each) artichoke hearts, drained, chopped
• 2 cups loosely packed baby spinach leaves
• 1/4 cup Kraft 100% Parmesan Grated Cheese, divided
• 1-1/2 cups Cracker Barrel Shredded Mozza-Cheddar Cheese, divided
• 1/2 cup panko bread crumbs

1. Heat oven to 400 degrees F.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, microwave milk and garlic in large microwaveable bowl on HIGH 2 to 3 min.
4. or until heated through, stirring after each minute.
5. Gradually add to cream cheese product in large bowl, stirring after each addition until cream cheese is completely melted and mixture is well blended Add artichokes, spinach and 2 Tbsp.
6. Parmesan; mix lightly.
7. Drain pasta.
8. Add to artichoke mixture; mix well.
9. Spoon half into 2-L casserole dish sprayed with cooking spray; sprinkle with 3/4 cup shredded cheese.
10. Repeat layers.
11. Top with combined bread crumbs and remaining Parmesan.
12. Bake 30 to 35 min.
13. or until pasta mixture is heated through and top is golden brown.

pasta, milk, garlic, philadelphia chive , hearts, baby spinach leaves, cheddar cheese, bread crumbs

Taken from www.kraftrecipes.com/recipes/artichoke-mac-cheese-169400.aspx (may not work)