Velveeta Down-Home Macaroni & Cheese

The Loch Ness Monster. The Egyptian pyramids. The popularity of the Kardashians. Our world is full of mysteries.

I’ve said it before, but one of the mysteries that keeps me up at night is the price of Velveeta. It's eight dollars! Why does processed cheese cost more than real cheese? Isn’t the whole point of processed food is that it’s cheaper than real food? I mean, do you know how many games of skee ball I could play with eight dollars?

When my aunt sent me the cookbook, Velveeta Crowd-Pleasing Recipes, I thought two things: she must consider me her rich nephew and that I know enough people to qualify as a "crowd." Rather than tell her the truth, I asked Mother for an advance on my inheritance, bought some Velveeta and made the Down-Home Macaroni & Cheese. It was rich and delicious. Key word: rich.

Thanks, Auntie Gayle! The crowd loved it. I’m going sailing on my yacht now.

¼ cup butter or margarine, divided
¼ cup all-purpose flour
1 cup milk
½ pound Velveeta Pasteurized Prepared Cheese Product, cut into ½-inch cubes (See note)
2 cups elbow macaroni, cooked, drained
½ cup Kraft Shredded Cheddar Cheese
¼ cup crushed Ritz Crackers

Preheat oven to 350°. Melt 3 tbsp of the butter in medium saucepan over low heat. Add flour; mix well. Cook 2 min., stirring constantly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add Velveeta; cook until melted, stirring frequently. Add macaroni; mix lightly.

Spoon into lightly greased 2-qt. casserole dish; sprinkle with shredded cheese. Melt remaining 1 tbsp butter; toss with cracker crumbs. Sprinkle over casserole.

Bake 20 min. or until heated through. Makes 5 servings, 1 cup each.

Note: A half pound is a half brick. Or four bucks worth.

Source: Velveeta Crowd-Pleasing Recipes