VELVEETA Down-Home Macaroni & Cheese

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With all due respect to the mac, mac and cheese is all about the cheese: the creamy melt in every bite.This is as near to perfection as you’ll find.

time

prep:

25 min

total:

45 min

servings

total:

5 servings, 1 cup each

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What You Need

1/4

cup butter or margarine, divided

1/4

cup flour

cup milk

1/2

lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes

cups elbow macaroni, cooked

1/2

cup KRAFT Shredded Cheddar Cheese

RITZ Crackers, crushed (about 1/4 cup)

Make It

HEAT oven to 350°F.

MELT 3 Tbsp. butter in medium 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. Stir in macaroni.

SPOON into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.

BAKE 20 min. or until heated through.

Kraft Kitchens Tips

Healthy Living

Save 50 calories and 8g of fat, including 5g of saturated fat, per serving by preparing with fat-free milk, 2% Milk VELVEETA, KRAFT 2% Milk Shredded Cheddar Cheese and RITZ Reduced Fat Crackers.

Special Extra

Stir in 1/4 cup OSCAR MAYER Real Bacon Bits with the cooked macaroni.

Substitute

Substitute KRAFT Deluxe Pasteurized Process American Cheese for the VELVEETA.

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a cook

posted:11/21/2012

This is delicious! Add a litle extra milk to make it creamier. I also added scallions to he rue and cubed ham to make it a meal. I will be making this as a side for Thanksgiving.

a cook

posted:11/18/2012

maybe I did something wrong…but not a good flavor and was pasty too. I was not happy with the results.

a cook

posted:11/13/2012

I have made this but I use a slice or two of Kraft American Cheese singles instead of the cheddar cheese. No bread crumbs on top.

tricia681

posted:9/11/2012

Oh my you had me at velveeta and cheddar :) I've tried a few different mac n cheese recipes and this has been our favorite so far and I've made this one a handful of times now. I know southern mac m cheese is usually thick and pasty, but I prefer mine a little thinner so I add an extra cup of milk and I omit the cracker and butter topping. This is great stuff!

cheesecake481

posted:6/10/2012

This was the best macaroni and cheese I have had, hands-down! It was so cheesy and creamy. I ommitted the bread crumbs on top and added diced tomatoes for a little color and acidity. This will be my go-to mac and cheese recipe.

turfman01

posted:3/27/2012

very good and easy to make!

rinker250

posted:12/9/2011

VERY paste-like and gummy. Added some ground mustard, but wast still very bland.

ShamikaT

posted:11/18/2011

I took my time with it and it came out great...my very picky husband loved it.

a cook

posted:10/1/2011

This mac and cheese is AMAZING. My son and I made it together and we LOVED IT.