Down-Home Macaroni & Cheese

photo by:kraft

Mac and cheese that boasts two cheeses, is creamy to the max and better for you. The impossible dream? Nope, it's real, and totally achievable with this easy recipe.

time

prep:

10 min

total:

30 min

servings

total:

6 servings

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What You Need

Tbsp. butter or margarine

Tbsp. seasoned dry bread crumbs

1/4

cup flour

1/4

tsp. salt

cups fat-free milk

1/4

lb. (4 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes

pkg. (8 oz.) KRAFT FREE Shredded Non-Fat Cheddar Cheese, divided

cups elbow macaroni, cooked, drained

Make It

HEAT oven to 350ºF.

MELT butter in large saucepan on low heat. Remove half of butter; mix with bread crumbs. Set aside. Stir flour and salt into remaining butter in saucepan; cook and stir 1 min. Gradually stir in milk until well blended; cook and stir until thickened. Add VELVEETA and 1-1/2 cups Cheddar; cook until melted, stirring frequently. Stir in macaroni.

SPOON into 1-1/2-qt. casserole; top with remaining Cheddar and buttered crumbs.

BAKE 20 min. or until heated through.

Kraft Kitchens Tips

Make Ahead

Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake at 350°F for 30 min. or until heated through.

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a cook

posted:3/16/2003

I made this one weekend when I wanted homemade macaroni and cheese but didn't want to ruin a week of healthy eating. It was absolutely wonderful; I had to put it up before my husband ate all of it! Excellent recipe. I did divide the servings in half since I had other things to go with it.

nancy cohrs

posted:8/13/2002

I have not tried this recipe but it sounds really good...can't wait to try.

a cook

posted:6/10/2002

Delicious! Great creamy taste without a lot of cheese. My 2 year old loves it.

kburkhalter

posted:3/24/2002

a really cheesey taste and texture pleased my family.