Cracker Crumb Mac & Cheese

Name: Cracker Crumb Mac & Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 473.18 ml elbow macaroni (7 oz); 73.94 ml butter; 59.14 ml flour; 473.18 ml milk; 236.59 ml sharp cheddar cheese, grated (4oz); salt and pepper; 226.79 g Velveeta cheese, cubed; 118.29 ml crumbled cracker, for topping

Submitted by Rita P

"Macaroni and cheese was a favorite dish of Thomas Jefferson. I feel certain Mr. Jefferson would have approved this version."

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photo by Sheri-bdb

Ready In:: 35mins
Ingredients:: 8
Serves:: 4

ingredients

473.18 ml elbow macaroni (7 oz)
73.94 ml butter
59.14 ml flour
473.18 ml milk
236.59 ml sharp cheddar cheese, grated (4oz)
salt and pepper
226.79 g Velveeta cheese, cubed
118.29 ml crumbled cracker, for topping

directions

Preheat the oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.
Cook the macaroni in boiling salted water until just tender.
Drain it while you prepare the cream sauce.
In a large saucepan, melt 4 tbs of butter, then whisk in the flour and add the milk.
Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts, Season with salt and pepper.
Cut the Velveeta into 1/2 inch cubes and stir it into the white sauce, but do not allow it to melt completely.
Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.
Sprinkle the crumbled crackers generously over the top and dot with the remaining butter.
Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.

Questions & Replies

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Reviews

I added more cheddar cheese and used part Carnation condensed milk and whole milk for a creamier texture.I also didn't put the crackers on top, but the recipe was still what I was looking for.The recipe was fairly easy to make and very good.

Doreen_2
Really good recipe, Rita. Nice and creamy. I added a pinch of cayenne to the cheese sauce to give it a little kick and, instead of crackers, I used Progresso Italian breadcrumbs for the topping. I'll be making this again. Thanks!

MSnow
Didn't really care for this recipe, too much white/flour sauce and not enough cheesy sauce. I guess you just get used to a taste, but I think half the milk/flour and use heavy cream instead of milk. I subbed pippete once I saw the cheese chunks and it held more sauce.

bighedge
This was an easy recipe and tasted great. Like the previous reviewer I did not add the crackers to the top and I will add a little more cheddar next time but this is a great recipe.

mojo mom
Dh liked the consistency. I did not like the fact that it didnt have enough cheddar cheese taste to it, it tasted more like velveeta over cheese.

TheNovakFamily

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Tweaks

Didn't really care for this recipe, too much white/flour sauce and not enough cheesy sauce. I guess you just get used to a taste, but I think half the milk/flour and use heavy cream instead of milk. I subbed pippete once I saw the cheese chunks and it held more sauce.

bighedge
Really good recipe, Rita. Nice and creamy. I added a pinch of cayenne to the cheese sauce to give it a little kick and, instead of crackers, I used Progresso Italian breadcrumbs for the topping. I'll be making this again. Thanks!

MSnow