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Velveeta mac and cheese

April 22, 2009

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Serves 8

Diane Hyman, co-owner of The Trolley Stop, created this recipe with family friend Dotty Baker. Hyman adds seasoned salt and onion salt to her dish.

Butter (for the dish)
Salt and pepper, to taste
1 pound elbow macaroni
1 cup (2 sticks) unsalted butter
1 small onion, finely chopped
1/2 cup flour
8 ounce block Velveeta cheese, cubed
1 quart milk, warmed
1/4 cup grated fresh Parmesan
2 cups Cheez-It snack crackers, crushed
1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking dish.

2. In a large saucepan of boiling salted water, cook the macaroni for 8 minutes or until tender; set aside.

3. In a large flameproof casserole over medium heat, melt 1/2 cup of the butter. Stir in the onion and cook, stirring often, for 8 minutes or until softened.

4. Stir in the flour and cook, stirring constantly, for 2 minutes. Add the Velveeta and continue stirring. The mixture will thicken as the cheese melts.

5. Slowly add the milk, stirring constantly. The mixture will turn into a thick sauce.

6. Stir in the macaroni, salt, pepper, and Parmesan. Pour the mixture into the pan.

7. Melt the remaining 1/2 cup butter. Add the crushed Cheez-It crackers. Spoon them over the dish.

8. Bake for 25 minutes or until the mixture is hot and bubbling at the edges. Adapted from The Trolley Stop