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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marciag5

posted:7/16/2008

I loved this recipe, very yummy! I'd been looking for an easy but still "from scratch" recipe for Mac & Cheese & this is it for sure! I used penne pasta because it's all I had on hand & put Garlic & Herb seasoning & black pepper in the cheese sauce before mixing it with the pasta. I also mixed parsley flakes with the crushed crackers for some color & taste. My only criticism of this recipe is that it must be eaten as soon as it's done because otherwise it dries up very quickly. To reheat leftovers I suggest adding about a tbsp of milk for each serving.

carolina11

posted:7/7/2008

WE LOVED THIS RECIPE!!!!! WE MADE IT ON THE 4TH OF JULY WEEKEND TWICE.MY FAMILY AND FRIENDS LOVED THIS RECIPE. I DOUBLED THE CHEESE, FLOUR, AND MILK. I RECOMMEND THIS FOR THOSE WHO HAVE NOT TRIED IT YET!!!

wnesbitt41687

posted:2/25/2008

My husband is always requesting this. We love the Ritz on there so i double that. This is perfect to double to recipe for any potluck. Everyones always asking for the recipe. I make this over and over. Absolutly delicious!

a cook

posted:2/14/2008

I don't know if I did something wrong...but...mine turned out very thick.

JFOOTE1110

posted:2/6/2008

This recipe is very easy to follow and not very time consuming. I quadrupled the recipe as I have a large family and it still only took about 25 minutes to prep and 20 minutes in the oven. We all loved it. I added thinly sliced and fried smoked sausage to it before I baked it and it was so good!!!

MrsLMe

posted:2/1/2008

Good and creamy...but only when hot. After it cooled a little, it thickened and congealed because of that I couldn't bring myself to eat it for leftovers. I don't think that it would have reheated well.

gbpackerfan01

posted:1/20/2008

Fantastic!fairly easy Made this twice in one weekend. Son thought he wouldn't like it or want any the first time around. Gone like the wind. Had to make a second pan for the game.

A.Busick

posted:11/3/2007

It's a great recipe if you like homemade and dont have a lot of time.

MIRANDA915

posted:10/27/2007

This was fast and easy to make. My husband loved it. I am not a big fan of mac and cheese and I also loved it. This one is a keeper.

Nancy3020

posted:9/13/2007

I doubled this recipe for a family of seven and everyone loved it very much. My family said they liked it better then the regular mac and cheese I make with mild cheddar cheese. I added cracked pepper throughout and it was a hit for all!. I plan on making this again very soon.