Comida Kraft
Recipe Box

VELVEETA® Down-Home Macaroni & Cheese

No referer *
Prep Time
25
min.
Total Time
45
min.
Servings

5 servings, 1 cup each

With all due respect to the mac, mac and cheese is all about creamy, melty sauce! Watch this video to see our down-home mac n cheese recipe in action.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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

Substitute KRAFT Deluxe Pasteurized Process American Cheese for the VELVEETA.

Servings

  • 5 servings, 1 cup each

Nutritional Information

Serving Size 5 servings, 1 cup each
AMOUNT PER SERVING
Calories 500
Total fat 25g
Saturated fat 15g
Cholesterol 70mg
Sodium 800mg
Carbohydrate 50g
Dietary fiber 2g
Sugars 8g
Protein 18g
% Daily Value
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

Rated 4 out of 5 by from Made this as a side dish for thanksgiving, really for the kids but all the adults loved it as well. Made this as a side dish for thanksgiving, really for the kids but all the adults loved it as well. In fact, this is the one side that everyone kept talking about the rest of the day. I tripled it and used 8 cups of noodles and an entire velveeta log, the 24 oz. I didn't use the flour and just added the milk until my desired creaminess. Only put in a 1/2 stick of butter even though I tripled the recipe. I just melted the cheese and butter in the micro and then poured over the noodles, then added milk- really simple and tasted great. Didn't use the shredded cheese or crackers on top, didn't need it. I added salt, pepper, and a little garlic as well.
Date published: 2010-11-27
Rated 4 out of 5 by from Made this recently for the first time for a church dinner. 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!
Date published: 2015-03-14
Rated 4 out of 5 by from I loved this recipe, very yummy! 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.
Date published: 2008-07-16
Rated 3 out of 5 by from For anyone wondering like I did whether the pasta should be measured before or after cooking...it's... For anyone wondering like I did whether the pasta should be measured before or after cooking...it's before. :) I added 2 c cooked just in case and it was definitely enough sauce to cover all of the two dry cups, cooked. I wish I would have read the other reviews about adding more milk. If I had, I would have simply used less flour (maybe 1 tablespoon or 2 at the most) in order to not dilute the cheese flavor any more by adding additional milk when I realized the sauce was simply too thick. It was thick immediately after adding the milk, but I went ahead and cooked it 3 minutes as directed, thinking it needed to be more thick. I would definitely suggest using less flour. This was fairly good, if a little thick, and I would make it again with the flour modification.
Date published: 2014-07-04
Rated 2 out of 5 by from I was very disappointed in this recipe. I was very disappointed in this recipe. I think that in the right quantities, it might be great. But there is no way that 2 lbs of elbow macs would fit in either a medium saucepan or a casserole dish. I followed the recipe exaclty but couldn't fit in all the macaroni so I used what I could. There was definitely too much macaroni and so it didn't all get covered with cheese. It was very dry as a result and didn't look like the picture. I would like advice on the quantities, so that I can try to make it again.
Date published: 2009-05-16
Rated 2 out of 5 by from Maybe it's common sense...maybe it's not. Maybe it's common sense...maybe it's not. Just an FYI you HAVE to cook your elbow noodles first before adding it to the cheese sauce. The recipe doesn't specify that,unless you watch the videoi (which I did-but after the fact). I would probably say cook the noodles al dente so they don't become over cooked and mushy while cooking in the oven. I think if I would have cooked it properly it would have been amazing! The cheese sauce was great! :)
Date published: 2015-12-26
Rated 5 out of 5 by from I have been looking for a Mac 'n' Cheese recipe that is easy, fast, and tasty and I found one! I have been looking for a Mac 'n' Cheese recipe that is easy, fast, and tasty and I found one! There were no complaints at my dinner table. I will definately be making this again and again. I didn't add the cracker topping or bake this. I just did the stove top part and served it. We put out toppings like crutons, crackers, extra cheese, bacon bits, and salsa. Everyone got to personalize their own bowl. A warning: this dish is super rich. You might need to have some antiacid around for after.
Date published: 2011-03-01
Rated 2 out of 5 by from Maybe it's common sense...maybe it's not. Maybe it's common sense...maybe it's not. Just an FYI you HAVE to cook your elbow noodles first before adding it to the cheese sauce. The recipe doesn't specify that,unless you watch the video (which I did-but after the fact). I would probably say cook the noodles al dente so they don't become over cooked and mushy while cooking in the oven. I think if I would have cooked it properly it would have been amazing! The cheese sauce was great! :)
Date published: 2015-12-26
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