VELVEETA Down-Home Macaroni & CheeseÂ
¼ cup butter or margarine – cut in piecesÂ
¼ cup flourÂ
1 cup milkÂ
½ lb VelveetaÂ
2 cups elbow macaroni, cooked, drainedÂ
½ cup shredded cheddar cheeseÂ
6 ritz crackersÂ
Melt: 3 T of butter in saucepan on med. Heat. Whisk in flour, cook 2 min. stirring constantly. Gradually stir in milk, cook until mixture boils and thickens, stirring constantly. Add VELVEETA, cook 3 min. or until melted, stirring frequently. Stir in macaroni.Â
Spoon into 2 qt casserole sprayed with cooking spray, sprinkle with cheddar.Â
Melt remaining butter, toss with cracker crumbs. Sprinkle over casserole.
Bake 20 min, or until heated through.Â
I skipped the ritz, melted all of the butter into the cheese sauce, and doubled the recipe because when I work in the kitchen…I intend to make it worthwhile!! It was yummy. Rick and Keith loved it. I prefer Martha Stewarts recipe that call’s for white cheeses and is a big pain in the behind to make.Â
The picture was taken after we dug into the pan. Â
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YUM!
i hope Brandon sees this post… : D