Down Home Macaroni and Cheese

from Gretchen Jameson

Cook Time: 20 Minutes Ready In: 30 Minutes

Yields: 6 servings

Try this delicious, quick and reliable side dish for any night of the week. Whip it up with some polish sausage and dinner is ready – one of Leon’s favorites!

INGREDIENTS:

• 1/4 cup butter or margarine, divided
• 1/4 cup flour
• 1 teaspoon salt
• 2 cups milk
• 1/4 pound VELVEETA (Fat free can work), cut up
• 1 (8 ounce) package Shredded Cheddar Cheese, divided (use any cheese you like!)
• 2 cups elbow macaroni, cooked, drained
• 2 tablespoons seasoned dry bread crumbs

DIRECTIONS:

1. 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.

2. 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.

3. Bake at 350 degrees F for 20 minutes or until thoroughly heated.