Mac and Cheese


Macaroni and cheese is one of my all-time favorite side dishes. However, until last weekend, I had never made it from scratch. I always fell victim to the quick box version. My mom has made mac and cheese numerous times, but never the same recipe. So I didn’t have a family favorite recipe used over and over again. Until now. A friend brought this mac and cheese to a summer picnic and after the first bite I knew I would be asking her to bring this again to another gathering. Then she used the word “simple” to describe making it and I had to have the recipe. So many thanks to my friend and neighbor for sharing this one! It’s her variation of Velveeta’s Down Home Mac and Cheese. ENJOY!



Mac and Cheese
  • 1 lb elbow macaroni (prepared al dente, I used Barilla)
  • ½ cup butter
  • ½ cup flour
  • 2 cups milk
  • 1 lb Velveeta (cut into chunks, reduced fat works)
  • 1 cup shredded cheddar cheese
  • 12 Ritz crackers - crushed
  1. Heat oven to 350 and spray a 9x13 pan.
  2. Prepare macaroni and set aside back in a large pot.
  3. Measure out the other ingredients and have them ready for the saucepan.
  4. Melt 6 tbsp butter over medium heat in a medium saucepan.
  5. Whisk in flour and cook 2 minutes, stirring constantly.
  6. Gradually add milk and cook until mixture boils and thickens, stirring constantly.
  7. Be patient, it will thicken.
  8. Add Velveeta until melted and stir in shredded cheddar until blended.
  9. Pour over the macaroni in the larger pot and blend.
  10. Pour into 9x13 pan.
  11. Melt remaining 2 tbsp of butter and stir into crushed crackers.
  12. Add more crackers if necessary to soak in butter (I probably doubled the crackers).
  13. Sprinkle over the mac and cheese.
  14. Heat in oven for 20 minutes or until bubbly.
This serves 10-12 people with other food. Cut recipe in half if making for a smaller dinner.


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