Categories: Casserole, Macaroni and Cheese, Side Dish
Ingredients
- 1/4 cup butter, divided
- 1/4 cup flour
- 1 teaspoon salt
- 2 cups milk (for a more rich taste use evaporated milk for part of the milk)
- 1/4 lb Velveeta cheese, cut up
- 2 cups sharp cheddar cheese, shredded
- 2 cups elbow macaroni, cooked, drained
- 2 tablespoons seasoned dry bread crumbs (optional)
Directions
-
Melt 3 tablespoons of the butter in large saucepan on low heat.
- Blend in flour and salt; cook and stir 1 minute.
-
Gradually add milk; cook, stirring constantly, until thickened.
-
Add prepared cheese product and 1-1/2 cups of the shredded cheese; stir until melted. Stir in macaroni.
- Pour into lightly greased 1-1/2-quart casserole.
- Melt remaining 1 Tablespoon butter; toss with bread crumbs.
- Sprinkle casserole with remaining 1/2 cup cheese and bread crumb mixture.
- Bake at 350 degrees F for 20 minutes or until thoroughly heated.