Ingredients:

•  2 cups elbow macaroni, uncooked
•  1/4 cup butter
•  1/4 cup flour
•  2 cups milk
•  1/2 lb (8 oz.) VELVEETA®, cut into 1/2-inch cubes
•  2 cups small fresh broccoli florets, cooked
•  1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
•  1/2 cup French fried onions

Directions:

HEAT oven to 350ºF

COOK macaroni as directed on package, omitting salt.

MEANWHILE, melt butter in large saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently.
 
DRAIN macaroni. Add to VELVEETA sauce along with the broccoli and 1/2 cup cheddar; mix well. Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with remaining cheddar. Top with onions.

BAKE 20 min. or until heated through
Serving Suggestion: This satisfying mac and cheese is clearly the star of the show, but a crisp side salad makes a perfect pairing.
Shortcut: Substitute thawed frozen broccoli florets for the cooked fresh broccoli.