This recipe turned out great!! I changed it a little and used mozzarella and asiago cheese instead of cheddar. It was good, but probably would've been better with cheddar cheese. I got the recipe from Carrie's Blog.
- 2 cups elbow macaroni, uncooked
- 1 pkg (8oz) Kraft Classic Melts cheese blend (I used the "four cheese" blend)
- 3/4 cup milk
- salt and pepper to taste (optional)
- 2 Tb. Butter
- 1/2 c. Bread Crumbs
- 2 Tb. Parmesan Cheese
- 1/2 c. shredded cheese (optional)
Cook macaroni per package directions; drain. Set aside. Add cheese and milk to saucepan. Cook on low heat about 5 minutes or until cheese is melted, stirring frequently. Add macaroni to saucepan and stir until well coated. Let stand 2-3 minutes for sauce to thicken. In a separate bowl, combine melted butter, bread crumbs and Parmesan. Put macaroni and cheese into 8x8, top with shredded cheese, add bread crumb mixture. Bake at 350 until golden brown, about 15 minutes.