Down-Home Macaroni & Cheese

Velveeta

¼ cup butter or margarine, divided

¼ cup flour

1 cup milk

½ lb. (8 oz.) Velveeta, cut into ½-inch cubes

2 cups elbow macaroni, cooked

½ cup shredded cheddar cheese

6 Ritz crackers, crushed (about ¼ cup)

Heat oven to 350F.

Melt 3 Tbsp. butter in medium saucepan over 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. 

Obviously this is pre-melt. Velveeta ain't the most appetizing in its natural form.

Stir in macaroni.

Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.

You can also just dump the cracker crumbs on without the extra butter. It's a similar effect in the end.

Bake 20 min. or until heated through.

See? Crumbly goodness.

Served up with some nice Green Bean and Onion Saute.

My Rating: 4/5 "I get that it's fake cheese, but it's satisfying in an I'm-eating-mac-and-fake-cheese kind of way. It's nice and substantial, and as long as you don't eat this kind of thing very often it's a nice pasta/dairy ping."