2 tbsp. butter
2 tbsp. flour
1 c. milk
1 c. velveeta cheese cut into 1/2 in. cubes
2 c. pasta, cooked, drained.
1/2 c. grated cheddar
6 or 7 crackers, crumbled – we like vegetable thins or vegetable Breton crackers
Preheat oven to 350 F.
Melt butter in saucepan over med. heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly. Add velveeta; cook 3 min. or until melted, stirring frequently. Stir in pasta.
Spoon into casserole dish. Sprinkle with cheddar and crackers.
Bake 20 min. or until heated through.
**So, I know that velveeta isn’t for everyone. Even my husband and I, while it was super tasty, could only have one bowl each. If you like processed cheese, you’ll love this. There was a bit of a communication hiccup between my father-in-law and I when he went to buy cheese, and he thought I meant velveeta. So now I have a big block of it in my fridge, and since we don’t eat a lot of processed cheese, the only thing I could think to do with it was to make cheese sauce. For what it was, it turned out great, but like I said, it’s not for everyone.
