Not Quite From The Blue Box....

Since we were out much of the weekend, I didn't really plan dinner this past Sunday night. I wanted something quick and on-hand, so the thought of Kraft Mac & Cheese was pretty appealing - hey - every meal can't be homemade/gourmet/healthy! I was disappointed to discover that there was none in my pantry - I didn't have enough "real" cheese on hand, nor the patience to find a recipe for homemade mac & cheese. However, I discovered some Velveeta and elbow noodles, and 30 minutes later - presto - mac & cheese. It doesn't compare to using "real" cheese, but it sure was good & quick!

Velveeta Down-home Macaroni & Cheese
from Kraft

Prep Time:20 min
Total Time:40 min
Makes:5 servings, 1 cup each

What You Need

1/4 cup (1/2 stick) butter or margarine, divided
1/4 cup flour
1 cup milk I used skim
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked, drained
1/2 cup KRAFT Shredded Cheddar Cheese I used 2% Milk Medium Cheddar
6 RITZ Crackers, crushed I omitted

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; cook until mixture boils and thickens, stirring constantly. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.

SPOON into 2-qt. casserole sprayed with cooking spray; sprinkle with shredded cheese. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.

BAKE 20 min. or until heated through.