• Cooking Time: 20 minutes
  • Servings: 6 servings
  • 1/4 cup butter or margarine, divided ( I always use butter)
  • 1/4 cup flour
  • 1 teaspoon salt
  • 2 cups milk
  • 1/4 pound VELVEETA Pasteurized Prepared Cheese Product , cut up
  • 1 (8 ounce) package KRAFT Shredded Cheddar Cheese , divided
  • 2 cups elbow macaroni,
  • cooked, drained
  • 2 tablespoons seasoned dry bread crumbs
  1. Melt 3 tablespoons of the butter in large saucepan on
  2. low heat. Blend in flour and salt; cook and stir 1 minute.
  3. Gradually add milk; cook, stirring constantly, until thickened.
  4. Add prepared cheese product and 1-1/2 cups of the shredded
  5. cheese; stir until melted. Stir in macaroni.
  6. Pour into lightly greased 1-1/2-quart casserole. Melt
  7. remaining 1 Tablespoon butter; toss with bread crumbs. Sprinkle
  8. casserole with remaining 1/2 cup cheese and bread crumb mixture.
  9. Bake at 350 degrees F for 20 minutes or until
  10. thoroughly heated.
  11. I doubled the recipe for the Easter celebration and I had very little left. I added about 1 TSP. dry mustard, 1/2 tsp. of onion powder and some black pepper to taste .
  12. I use Bermuda Sauce for many of my dishes (pepper sauce) so I also added this too. I add these with the flour addition.
I was looking for something to go with the Easter ham and my daughter loves Mac and Cheese. So I found this on Allrecipes and gave it a try. Everyone loved it. So give it a try. I plan to make this this year too. I added a little of my own flavorings to it.