Thursday, December 29, 2011

Down home mac and cheese

I got this recipe from my friend Christina and her family gave it great reviews. I cannot wait to try it out.I love mac and cheese !

1/4 cup butter or margarine, 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.

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