Down Home Macaroni & Cheese by Kraft |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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After making this my husband won't eat anything else. I changed to fat free milk Kraft reduced fat Shredded Cheddar and Velveeta light. Great to make when you have to bring a dish, and the leftovers are even better especially when mixed with cooked ground beef or tuna. Ingredients:
1/4 cup butter or 1/4 cup margarine, divided |
1/4 cup flour |
1 teaspoon salt |
2 cups nonfat milk |
1/4 lb velveeta reduced fat cheese product, cut up |
1 (8 ounce) package reduced-fat cheddar cheese, divided |
2 cups elbow macaroni, cooked, drained |
2 tablespoons seasoned dry bread crumbs |
Directions:
1. Melt 3 tablespoons of the butter in a large sauceman on low heat. Blend in flour and salt; cook and stir 1 minute. Gradually add milk; cook stirring constantly, until thickened. Add prepared cheese product and 1 1/2 cups of the shredded cheese; stir in macaroni.
2. Pour into lightly greased 1 1/2 quart casserole. Melt remaining 1 tablespoon butter; toss with bread crumbs. Sprinkle casserole with remaining 1/2 cup cheese and bread crumb mixture.
3. Bake at 350 degrees for 20 minutes or until thoroughly heated.
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