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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mrtommason

posted:11/16/2010

This was so good but even Better when I used cheddar cheese french onions instead of the crackers for the topping what a great crunch to an all time favorite will make again and again

Deanna10231008

posted:10/23/2010

the recipe doesnt say two pounds it says two cups-i noticed that some people said two pounds and that is wrong.

Brian_frye

posted:10/11/2010

This recipe was simple enough to make and puts boxed macaroni & cheese to shame.

a cook

posted:8/18/2010

This was very good, but very rich. My suggestion, make it as a side dish for a large group dinner. This is certainly not your Kraft "mac n cheese" from a box.

rosiecheex

posted:7/26/2010

I made this using shredded mild cheddar cheese instead of the velveeta and I doubled the recipe. The cheese sauce was really thick so I just added more milk and it was perfect. Next time I would definitely season it with salt and pepper, and I would use a mixture of different cheese. Everyone loved it.

profexx

posted:7/22/2010

The sauce was very smoothe and creamy. I made this for my 16-month-old grandson to enjoy, and he did.

lesley_lou1974

posted:7/10/2010

Me and my family loved it! I'm making it for a second time today!

a cook

posted:6/23/2010

I liked it but the kiddos didn't.

loni.salamun

posted:6/8/2010

I used more crackers and butter to top it off and it was delicious. Even my 6yr old picky eater loved it.

nmtfour

posted:6/6/2010

I used 2% velveeta and shredded cheese along with skim milk and smart balance margarine. IT DIDN'T TAKE AWAY FROM THE FLAVOR OR RICHNESS AT ALL!!!! As others have said, use more milk (I added it after the cheese sauce was made until I had the consistency I wanted). I also used panko bread crumbs on top...a nice texture add.