Recipes

[Toppers3]

Velveeta Down Home Macaroni and Cheese from KraftRecipes.com

Ingredients:

1/4 cup butter, divided

1/4 cup flour 

1 cup milk 

1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

2 cups elbow macaroni, cooked 

1/2 cup KRAFT Shredded Cheddar Cheese 

6 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.

My Notes: I have made this adjusting some of the fat in the recipe by using skim milk and margarine and lower-fat Velveeta cheese. I have also substituted Saltines for the Ritz crackers. This recipe can also be easily doubled for larger amounts.