VELVEETA® Down-Home Macaroni and Cheese

VELVEETA® Down-Home Macaroni and Cheese

23
VELVEETA(R) Cheese 0

"If you're looking for a mac and cheese recipe with the perfect balance of cheesy and creamy, the search ends here."

Ingredients 45 m {{adjustedServings}} servings 497 cals

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Nutrition

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  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 869 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. 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.
  3. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
  4. Bake 20 min. or until heated through.
Tips & Tricks
Mouse's Macaroni and Cheese

This mac and cheese is super cheesy, and super easy!

Baked Macaroni and Cheese III

This baked mac and cheese is so delicious, your guests will beg for seconds.

Footnotes

  • Special Extra:
  • Stir in 1/4 cup OSCAR MAYER Real Bacon Bits with the cooked macaroni.
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Reviews 23

  1. 26 Ratings

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naples34102
6/16/2013

Just average and just okay as written. Because I love my macaroni and cheese creamy I love it made with Velveeta. You can't ask for a smoother, creamier sauce. But a good macaroni and cheese can't just depend on the Velveeta. So...this was off to a good start but I made a couple of observations. First, the flour isn't necessary. At all. In fact, I found I needed more milk just to overcome the thickness the flour was responsible for. Second, this needed some cheesiness, and in the sauce, not just sprinkled on top. A good spoonful of King Arthur Flour's Vermont Cheddar Cheese Powder fixed that right up. (Love that stuff) Finally, and subjective perhaps, but I'm just not a fan of crushed Ritz crackers on my mac and cheese. I crushed up some good bakery croutons and used them for the topping instead. Once I monkeyed around with this it was to die for - creamy, smooth, full of cheesy flavor and a topping with a slight buttery crunch. Five stars with the above-mentioned modifications, but rather mediocre as is.

Nani22
5/20/2013

This recipe was awesome! My son's father said this was his new favorite meal (paired with a Arkansas Green Beans & Aussie Chicken, ~both recipes off this site). And he is somewhat hard to please at times, so to say his favorite, means a lot. The crushed crackers was a nice add on that id never tried before.

SLJ6
5/12/2013

My kids loved this! I increase the servings and used mini shells instead of elbows. Easy and super kid friendly. I also added some sea salt, pepper, and dried mustard to the flour to make the sauce. Creamy and delicious! Thanks!