Comida Kraft
Recipe Box

VELVEETA® Down-Home Macaroni & Cheese

No referer *
(272) 233 Reviews
Prep Time
Total Time

5 servings, 1 cup each

If you're looking for a mac and cheese recipe with the perfect balance of cheesy and creamy, the search ends here.

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What You Need

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Make It

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  • 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.

Special Extra

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


Substitute KRAFT Deluxe Pasteurized Process American Cheese for the VELVEETA.


  • 5 servings, 1 cup each

Nutritional Information

Serving Size 5 servings, 1 cup each
Calories 500
% Daily Value
Total fat 25g
Saturated fat 15g
Cholesterol 70mg
Sodium 800mg
Carbohydrate 50g
Dietary fiber 2g
Sugars 8g
Protein 18g
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 50 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Tinamarie010 |

    Disgusting. Dry and tasteless. Followed recipe to the letter and even added a little more milk since the comments said to add more to make it creamier. It was gross. Waste of my velveeta

  • number1ggma |

    Made this recently for the first time for a church dinner. It went over very well. Easy to make but I did make the macaroni before the sauce which worked well for me. With the macaroni being slightly cooled the cheese didn't soak up as much cheese but allowed it to stay on it. I also mixed the cracker crumbs and butter ahead of time to allow the moisture to settle into them. For those who thought it needed more flavor and added other items I would suggest it's due to their individual family tastes and what recipes they were used to. We thoroughly enjoyed it and even though I've cooked for more than 55 years, I'm always willing to try new (to me) recipes. Glad I did!

  • Cherlynn02 |

    I just made this recipe tonight. It was very good BUT, you don't need the flour. It was way too thick and I used almost 2 cups of milk. I will use even more milk next time.

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