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09-15-2009, 10:31 PM #1
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- Aug 2008
- outside Philadelphia, PA
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VELVEETA Down-Home Macaroni & Cheese
Makes: 5 servings, 1 cup each
1/4 cup (1/2 stick) butter or margarine, divided
1/4 cup flour
1 cup milk
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked, drained
1/2 cup KRAFT Shredded Cheddar Cheese
6 RITZ Crackers, crushed
HEAT oven to 350°F.
MELT 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly. Add VELVEETA; cook 3 min. or until melted, stirring frequently. 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.
BAKE 20 min. or until heated through.
Save 60 calories, 9 grams of fat, and 5 grams of saturated fat per serving by preparing with fat-free milk, VELVEETA 2% Milk Pasteurized Prepared Cheese Product, KRAFT 2% Milk Shredded Cheddar Cheese and RITZ Reduced Fat Crackers.
Special Extra: Stir in 1/4 cup OSCAR MAYER Real Bacon Bits with the cooked macaroni.
Substitute: Substitute KRAFT Deluxe Pasteurized Process American Cheese for the VELVEETA.
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