This recipe is quick and easy, creamy and cheesy — it’s everything you need!

INGREDIENTS:

  • 1¾ cups elbow macaroni, uncooked
  • 3 tablespoons butter or margarine
  • 2 tablespoons flour
  • 2 cups milk, or as needed
  • 2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
  • 3 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees F.
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni, stirring often, until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
  3. Separately, melt butter in a large saucepan over low heat. Whisk in flour and stir until mixture becomes paste-like and bubbly. Gradually whisk in milk and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 3 to 5 minutes. Stir in 1.5 cups Cheddar and cook until melted, about 5 minutes.
  4. Add macaroni and bacon to the saucepan; gently stir to combine with sauce. Add additional milk only if needed to evenly coat the pasta. Transfer to a 1 1/2-quart casserole dish; sprinkle remaining 1/2 cup Cheddar over top.
  5. Bake in the preheated oven until hot and bubbly, about 20 minutes.

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