Dinner Tonight!

For dinner last night, we had "veggie plate."  I sauteed cabbage (yummy!), green beans (Steamfresh), rolls (Sister Shubert's) and our new favorite- Velveeta Down-Home Macaroni & Cheese.  Caroline said the mac is as good as Napoleon's.  (Napoleon's is a new restaurant right down the street from us.)  Thank you, Caroline!

Velveeta Down-Home Macaroni & Cheese

What You Need

1/4 cup butter or margarine, divided

1/4 cup  flour

1 cup milk

1/2 lb.  (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

2 cups elbow macaroni, cooked

1/2 cup  KRAFT Shredded Cheddar Cheese

6 RITZ Crackers, crushed (about 1/4 cup)

Make It

HEAT oven to 350°F. MELT 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni. SPOON into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole. BAKE 20 min. or until heated through.