VELVEETA Down-Home Macaroni & Cheese

VELVEETA Down-Home Macaroni & Cheese recipe

photo by:kraft

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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mkkorta

posted:5/22/2010

I added my own flavor variations based on my tastes, and it was awesome! The 1/2 c. milk seemed to be the most helpful comment. Thank you everyone for your comments, because after reading a bunch of them I could easily talior the recipe to my family's tastes!

cgplanner

posted:5/14/2010

Love this recipe. I always double it and add and additional cup of milk to make creamier. It also freezes very well. Just add the crumb topping right before you put in the oven.

spokybob

posted:3/25/2010

The first time I made this, my guests loved it. I did not. Next time I used 2oz more milk. Third time I used a little less flour & more Velveeta and finished the oven cycle by turning on the broiler to brown up the crackers really well. I since have reduced the recipe to 2 small servings in ramikens.

wagondorfer

posted:3/22/2010

This was very smooth and creamy. Even the reheated leftovers remained creamy and moist.

Joan1146

posted:2/21/2010

This is a favorite recipe the family enjoys especially the little ones. Never any leftovers which says a lot since I make double the recipe. I agree that it needs to be creamier and I add some heavy cream to achieve that. Wonderful!

kate2880

posted:2/20/2010

I have made this version for years. It does need about 1/2 to 3/4 cup more of milk. I use sliced tomatoes over grated parmesan cheese on the top and everyone in my family loves it.

a cook

posted:2/12/2010

This is Sooooo good, will be making it again.

jeanenewells

posted:2/11/2010

This was real good and will definitely make again.Will add more milk to make creamier.

a cook

posted:1/30/2010

Excellent velveeta mac and cheese. I have made this recipe over and over for my family and every time its been a hit.

dakrtgrl

posted:1/27/2010

Great recipe that was very easy to make. My 3 year old and my husband loved it! Next time I will try adding a little more milk to make it just a bit creamier.