Simple Baked Macaroni and Cheese

Baked Macaroni and Cheese

I love macaroni and cheese, but I cannot stand the microwaved or instant stove-top versions. It has to baked with just that touch of dark brown from the cheese bubbling up and turning into a crisp topping. This is a very simple version. That will serve as a base for some of the so-called more classy versions. It is quick and simple. The longest part is the final 20-minute bake.

1cup macaroni after it is cooked it will double and you will have approx 2 cups

The roux 

1/4 cup butter or margarine,
1/4 cup flour 
1 cup milk
1/2lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes

The Topping

1/8 cup butter 

1/4 Panko bread crumbs 

1/2 cup KRAFT Shredded Cheddar Cheese 

HEAT oven to 350°F.


Bring 4 cups water to a boil add 1 tablespoon kosher salt, add macaroni cook until al dente (should not be soft or overdone or have a hard center)


While the pasta is cooking
MELT 3 Tbsp. butter in medium saucepan on medium heat.
Whisk in flour; cook approx 2 min., stirring constantly, should be a light tan.
Gradually stir in milk.
Bring to boil; cook and stir 3 to 5 min. or until thickened.
Add VELVEETA; cook 3 min. or until melted, stirring frequently.
Stir in drained macaroni.
SPOON into 2-qt. casserole coated with cooking spray; sprinkle with Cheddar.
Melt remaining butter; in a small skillet toss with Panko crumbs.
Sprinkle over casserole.
Optional toppings Ritz’s cracker crumbs, croutons crumbs, bacon crumbs, Green onions or any combination. You can put any just about type of cheese that you like on top. Sometimes I just lay slices of Velveeta on top.


There is no requirement that there be any topping, sometimes I will just put it in the oven without a topping.


BAKE 20 min. at 350 or until heated through. I like the top to bubble and just to start to turn dark brown, do not let it burn .

Clifton