Down Home Macaroni and Cheese
The perfect side dish to a Sunday ham dinner. I wish I could give credit to the person who gave this recipe to me, but I have made it for so long I can't remember!!
1/4 cup butter or margarine, divided
1/4 cup flour
1 tsp salt
2 cups milk
1/4 lb Velveeta (4 oz cut-up)
1 pkg shredded cheddar cheese (8 oz) divided
2 cups elbow macaroni (8 oz) cooked and drained
2 tbsp seasoned dry bread crumbs
Melt 3 tblsp of the butter over low heat. Blend in flour and salt, cook for 1 minute to get rid of raw flour taste, but do not brown. Slowly add milk to avoid lumps, stir constantly until thickened. Add Velveeta and 1 1/2 cups of shredded cheddar, stir until melted. Stir in macaroni. Pour into 1 1/2 quart casserole. Melt remaining 1 tblsp of butter, mix with bread crumbs. Sprinkle casserole with 1/2 cup cheese and bread crumb mixture. Bake at 350 degrees for 20 minutes.
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