Preheat oven to 350 degrees.
Servings and Ingredients
|1 (16-oz.) pkg. Hy-Vee elbow macaroni, uncooked|
|¼ c. Hy-Vee unsalted butter|
|¼ c. Hy-Vee flour|
|4 c. Hy-Vee 2% reduced-fat milk|
|¼ tsp. Hy-Vee black pepper|
|1 lbs. Hy-Vee Smooth and Creamy original cheese product, cubed|
|⅔ c. Hy-Vee panko bread crumbs|
Things To Grab
- Large stockpot
- 3-quart casserole dish
- Large saucepan
Prepare macaroni according to package directions. Transfer to a 3-quart casserole dish. Top with cheese cubes.
Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour.
Slowly whisk in milk; stir in pepper. Bring to a boil, stirring occasionally. Pour over macaroni and cheese cubes; stir to combine. Sprinkle with bread crumbs.
Bake 30 minutes or until hot and bubbly.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 65mg
- Sodium: 820mg
- Total Carbohydrates: 62g
- Protein: 22g
Hy-Vee Smooth and Cheesy original cheese product package