Ingredients

• 1/4 cup butter or margarine, divided
• 1/4 cup flour
• 1 cup milk
• 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
• 2 cups elbow macaroni, cooked
• 1/2 cup KRAFT Shredded Cheddar Cheese
• 6 RITZ Crackers, crushed (about 1/4 cup)

Directions

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. 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 macaroni.

SPOON into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.

BAKE 20 min. or until heated through.