Melt 2 Tbsp butter in a saucepan on low. Add garlic; cook 30 sec. Stir in flour; cook 2 min. Gradually whisk in milk; bring to a boil, then simmer 3–5 min until thick. Remove from heat and stir in 1½ cups cheese until melted.
Drain pasta. Add to cheese sauce; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheese. Melt remaining butter in skillet. Add bread crumbs and Parmesan; cook and stir 1 to 2 min. Sprinkle over cheese
Bake 20 min. or until heated through
Ingredients
1 1/2 cups elbow macaroni, uncooked
3 tbsp butter or margarine, divided
1 clove garlic, minced
2 tbsp flour
2 cups milk
1 8 oz. pkg. KRAFT Shredded Sharp Cheddar Cheese, divided
