Ingredients
- 1 lb. elbow maccaroni
- Sauce
- 6 tbls margarine
- 5 tbls flour
- 3 1/3 cups whole milk
- 3/4 lb velveta cheese
- 1 tbls grated american cheese
- Topping
- 4 tbls. margering
- 1.5 sleeves Ritz crackers, curshed
Preparation
Step 1
Cook elbows until just cooked - do not over cook. Rinse with cold water and set aside.
Prepare cheese sauce:
Melt 6 tbls margarine in sauce pan; add flour and cook until blended; add milk and stir frequently until thickened.
Add velveta in chunks, stirring until melted; add grated american cheese (popcorn cheese) and stir until blended
Rub inside of 4 quart casserole with margarine; add cooled macaroni; add cheese sauce
Topping:
Melt 4 tlbs margarine in sauce pan. Add crushed ritz crackers and cook until margrine melted. Top casserole with this mixture
Bake at 350 for 45 minutes if baked after preparation.
May be refrigerated or frozen.
Takes longer to bake if refrigerated or frozen. If frozen, cook at low heat for about 30 minutes - covered with foil. The incrase temp and remove foil. Could take 1.5 hours to bake if frozen.
In all cases, done when cheese sauce bubbles in the middle.