#372 - Velveeta Macaroni and Cheese

(by Shirley McNevich)

1/2 stick butter
1/4 cup flour
1 cup milk
1/2 lb. (8 oz.) Velveeta cheese, cut into pieces
2 cups elbow macaroni, cooked and drained
1/2 cup shredded cheddar cheese
1/4 cup crushed Ritz crackers

PREHEAT oven to 350 degrees. Crush Ritz crackers into crumbs in a Ziploc bag--set aside. Melt 3 TBSP of the butter in medium saucepan on low heat. Add flour and mix well. Cook 2 minutes, stirring constantly. Gradually add milk--stir until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add Velveeta and cook until melted, stirring constantly so it doesn't burn. Add cooked macaroni and mix lightly. Spoon into a greased 2qt. casserole dish and sprinkle with shredded cheese. Melt remaining 1 TBSP butter and mis it with the Ritz cracker crumbs. Sprinkle crumbs over casserole. Bake 20 minutes or until well heated.