Down-Home Macaroni and Cheese
- 1/4 c. butter or margarine, divided
- 1/4 c. All-Purpose flour
- 1 c. milk
- 1/2 lb. (8 oz.) Velveeta, cut into cubes
- 2 c. elbow macaroni, cooked
- 1/2 c. shredded cheddar cheese
- 6 Ritz crackers, crushed
Heat oven to 350.
(make sure your noodles are cooking during this process)
Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour, cook 2 minutes, stirring constantly.
Gradually stir in milk. Bring to boil; cook and stir 3-5 minutes, or until thickened.
Add Velveeta; cook 3 minutes or until melted, stirring frequently.
Stir in macaroni.
Spoon into 2 qt. casserole dish sprayed with cooking spray; sprinkle with cheddar cheese. Melt remaining butter and toss with cracker crumbs. Sprinkle over casserole.
Bake 20 minutes or until heated through.
Makes 5 servings