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Macaroni and Cheese Recipe

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This recipe for Macaroni and Cheese, by , is from The Hope Legacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mark Romagnoli


3 Tbsp. butter (divided into 2 Tbsp. + 1 Tbsp.)
2 Tbsp. flour
1 cup milk
lb. Velveeta cheese, cut into -inch cubes or grated
2 cups elbow macaroni, cooked and drained
cup Cheddar cheese, shredded
cup bread crumbs (or 6 Ritz crackers, crushed)

Heat oven to 350.
Melt 2 Tbsp. butter in a medium saucepan over medium heat.
Whisk in flour; cook for 2 minutes; stirring constantly.
Gradually stir in the milk.
Bring to a boil; cook and stir for 3 to 5 minutes or until thickened.
Add Velveeta cheese; cook for 3 minutes or until cheese is melted, stirring frequently.
When done, stir in the macaroni.
Spoon into a 2-quart casserole dish sprayed with cooking spray.
Sprinkle with Cheddar cheese.
Melt the remaining butter (1 Tbsp.), toss in bread crumbs.
Sprinkle butter/bread crumb mixture over casserole.
Bake 20 minutes or until heated through.

[Tip: Recipe can be doubled for more servings.]

Number Of Servings:
Number Of Servings:
5 servings
Preparation Time:
Preparation Time:
25 minutes




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