- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Servings: 5
- 1/4 cup (1/2 stick) butter or margarine, divided
- 1/4 cup flour
- 1 cup milk
- 1/2 lb. (8 oz.) Velveeta, cut into 1/2-inch cubes
- 2 cups elbow macaroni, cooked, drained
- 1/2 cup shredded cheddar cheese
- 6 Ritz crackers, crushed
DirectionsHeat oven to 350-degrees.
Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour, cook 2 minutes, stirring constantly. Gradually stir in milk, cook until mixture boils and thickens, stirring constantly. Add Velveeta, cook 3 minutes or until melted, stirring frequently. Stir in macaroni.
Spoon into 2 quart casserole sprayed with cooking spray, sprinkle with cheddar cheese. Melt remaining butter, toss with cracker crumbs. Sprinkle over casserole.
Bake 20 minutes or until heated through.