Search thousands of recipes reviewed by home cooks like you.

VELVEETA® Down-Home Macaroni and Cheese

VELVEETA® Down-Home Macaroni and Cheese

  • Prep

    25 m
  • Ready In

    45 m
VELVEETA(R) Cheese

VELVEETA® Cheese

A classic mac and cheese recipe with 2 kinds of cheese and a crushed buttery cracker topping.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

naples34102
42

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
22

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
15

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!

Similar recipes