The best fall comfort food!
Homemade Macaroni & Cheese
3/4 stick of margarine
1/4 cup flour
1 cup milk
1/2 cup of sour cream
 (8 oz.) VELVEETA ,cubed
1/2 package of cream cheese cubed
4Â cups elbow macaroni, cooked, drained
1 cup shredded cheddar cheese
1 sleeve of crackers crushed
6 slices of crispy bacon crumbled
1/4 small onion (saute’ in butter until brown)
HEAT oven to 350°F.
MELT 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly. Add VELVEETA, cream cheese, and sour cream; cook until melted, stirring frequently. Stir in macaroni.
SPOON into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs, bacon, and onions. Sprinkle over casserole.
BAKE 20 min. or until heated through.