Down-Home Macaroni and Cheese

Down-Home Macaroni and Cheese

Printable Version


  • 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


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