- 4 cups elbow macaroni, uncooked
- 3 tablespoons olive oil
- 1 cup chopped red onion
- 2 cloves garlic, minced
- 1/4 cup flour
- 1 tablespoon dry mustard
- 3 cups 1% milk
- 4 cups KRAFT Mozza-Cheddar Light Shredded Cheese, divided
- Cook macaroni as directed on package, omitting salt. Meanwhile, heat oil in large saucepan on medium-high heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in flour and mustard; cook and stir 1 min. Gradually whisk in milk, cooking and stirring after each addition until slightly thickened. Simmer on low heat 5 to 7 min. or until thickened, stirring constantly. Remove from heat. Add 3 cups cheese; stir until melted.
- Heat oven to 350 degrees F. Drain macaroni. Add to cheese sauce; toss to coat. Spoon into 2.5-L casserole dish; top with remaining cheese.
- BAKE 20 min. or until heated through.