Recipe by VELVEETA® Cheese
"A classic mac and cheese recipe with 2 kinds of cheese and a crushed buttery cracker topping."
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butter or margarine, divided
VELVEETA®, cut into 1/2-inch cubes
elbow macaroni, cooked and drained
KRAFT Shredded Cheddar Cheese
RITZ Crackers, crushed
This recipe was awesome! My son's father said this was his new favorite meal (paired with a Arkansas Green Beans & Aussie Chicken, ~both recipes off this site). And he is somewhat hard to please at times, so to say his favorite, means a lot.
The crushed crackers was a nice add on that id never tried before.
Just average and just okay as written. Because I love my macaroni and cheese creamy I love it made with Velveeta. You can't ask for a smoother, creamier sauce. But a good macaroni and cheese can't just depend on the Velveeta. So...this was off to a good start but I made a couple of observations. First, the flour isn't necessary. At all. In fact, I found I needed more milk just to overcome the thickness the flour was responsible for. Second, this needed some cheesiness, and in the sauce, not just sprinkled on top. A good spoonful of King Arthur Flour's Vermont Cheddar Cheese Powder fixed that right up. (Love that stuff) Finally, and subjective perhaps, but I'm just not a fan of crushed Ritz crackers on my mac and cheese. I crushed up some good bakery croutons and used them for the topping instead. Once I monkeyed around with this it was to die for - creamy, smooth, full of cheesy flavor and a topping with a slight buttery crunch. Five stars with the above-mentioned modifications, but rather mediocre as is.
My kids loved this! I increase the servings and used mini shells instead of elbows. Easy and super kid friendly. I also added some sea salt, pepper, and dried mustard to the flour to make the sauce. Creamy and delicious! Thanks!
My husband loved the creamy cheesy flavor of this recipe and is actually looking forward to eating the leftovers
Nice, simple and well liked. Will do again and again I'm sure.
This recipe is definitely a good starting base. As others have said, it needs less flour, more milk and more Velveeta. I love the suggestion of adding jalapenos! I'll make this again, with the changes!
I tweaked this after reading the reviews. First off I made mine for 12 servings. I used three spoonfuls of flour, not overflowing spoonfuls either. I used 6 spoonfuls of butter, increased the milk by 1/4 of a cup, and finally increased the Velveeta by 4oz (or a 1/4). I then added hot sauce, ground mustard, pepper, and salt. (first time I made this) I added bacon and sharp cheddar cheese. Topped it off with crushed french onions (because I NEVER have Ritz). (Second time I made this) I included Jalapenos, mushrooms, onions, bacon, and diced ham. They both were amazing, but my husband prefers all the stuff in it. VERY VERY creamy and cheesy!!! I give it 4 stars because I tweaked it and felt it was better because I did :)
This needs some major tweaking. NOT my favorite mac and cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
VELVEETA(R) Down-Home Macaroni and Cheese
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 234
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