I love mac & cheese but it has to be home-made…no boxed crap stuff for me…I want real cheese (yes I realize that Velveeta is processed cheese but let me bask in my cheesey moment just a little longer).
I found this recipe on the Kraft Foods website and we love it. It is really easy to make and it makes a lot (13″x 9″ pan).
Note: I did not use the cracker crumbs. I doubled the recipe for a 13″x 9″ pan AND I added cut up sausage type hotdogs! Hubs and I ate on this for most of the week.
Velveeta Mac & Cheese
1/4 c. Butter, Divided
1/4 c. Flour
1 c. Milk
1/2 lb. (8 oz.) Velveeta Cheese, cut into cubes
2 c. Elbow Macaroni, cooked & drained
1/2 c. Cheddar Cheese, shredded
1/4 c. Ritz Crackers
Preheat oven to 350. Melt 3 Tbls. butter in med. saucepan on low heat. Add the flour and mix well. Cook 2 min. stirring constantly. Gradually add the milk stirring until well blended. Cook on med. heat until mixture boils and thickens, stirring constantly. Add the Velveeta cheese and cook until melted, stirring frequently. Remove from heat.
Add cooked elbow macaroni and lightly mix. You can add cut up hotdogs at this point if desired. Spoon into lightly greased 2 qt. casserole dish, sprinkle with shredded cheddar cheese. Melt remaining 1 Tbl. butter and toss with crushed Ritz cracker crumbs. Sprinkle over mac & cheese.
Bake 20 min. or until heated through.