Total Time
Prep 15 mins
Cook 20 mins

Macaroni and cheese was a favorite dish of Thomas Jefferson. I feel certain Mr. Jefferson would have approved this version.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.
  2. Cook the macaroni in boiling salted water until just tender.
  3. Drain it while you prepare the cream sauce.
  4. In a large saucepan, melt 4 tbs of butter, then whisk in the flour and add the milk.
  5. Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts, Season with salt and pepper.
  6. Cut the Velveeta into 1/2 inch cubes and stir it into the white sauce, but do not allow it to melt completely.
  7. Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.
  8. Sprinkle the crumbled crackers generously over the top and dot with the remaining butter.
  9. Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.
Most Helpful

I added more cheddar cheese and used part Carnation condensed milk and whole milk for a creamier texture.I also didn't put the crackers on top, but the recipe was still what I was looking for.The recipe was fairly easy to make and very good.

Doreen_2 September 19, 2006

Really good recipe, Rita. Nice and creamy. I added a pinch of cayenne to the cheese sauce to give it a little kick and, instead of crackers, I used Progresso Italian breadcrumbs for the topping. I'll be making this again. Thanks!

-Patrish December 26, 2003

Didn't really care for this recipe, too much white/flour sauce and not enough cheesy sauce. I guess you just get used to a taste, but I think half the milk/flour and use heavy cream instead of milk. I subbed pippete once I saw the cheese chunks and it held more sauce.

bighedge October 03, 2010