VELVEETA® Down-Home Macaroni & Cheese
butter or margarine, divided|
|1/2lb. (8 oz.)
VELVEETA®, cut into 1/2-inch cubes|
elbow macaroni, cooked|
KRAFT Shredded Cheddar Cheese|
|6RITZ Crackers, crushed (about 1/4 cup)|
|HEAT oven to 350°F.|
|MELT 3 tablespoons butter in medium saucepan on medium heat. Whisk in flour; cook for 2 minutes, stirring constantly. Gradually stir in milk. Bring to a boil; cook and stir for 3 to 5 minutes or until thickened. Add VELVEETA®; cook for 3 minutes or until melted, stirring frequently. Stir in macaroni.|
|SPOON into a 2-quart casserole sprayed with cooking spray; sprinkle with cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.|
|BAKE for 20 minutes or until heated through.|
Save 50 calories and 8 grams of fat, including 5 grams of saturated fat, per serving by preparing with fat-free milk, 2% Milk VELVEETA®, KRAFT 2% Milk Shredded Cheddar Cheese and RITZ Reduced Fat Crackers.
Stir in 1/4 cup OSCAR MAYER Real Bacon Bits with the cooked macaroni.
Substitute KRAFT Deluxe Pasteurized Process American Cheese for the VELVEETA®.
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