Macaroni and Cheese

I'm not a huge fan of processed foods, but sometimes you have to give in. This version of mac and cheese is one of those times. Who would have thought that the elementary school macaroni and cheese would be something you'd crave as an adult? I really like to mix this recipe up depending on my mood - I'll add fresh jalapenos from the garden, ring bologna, bacon, broccoli, ham, and the list goes on...

I couldn't wait to eat so I apologize for the missing mac and cheese :)

Ingredients:

• 5 Tbsp. butter, divided
• 1/4 cup flour
• 1 cup milk, room temp (I use 1%)
• 1 tsp. ground mustard
• Salt and pepper to taste (I typically omit the salt until the dish is done and I know for sure it's needed)
• 1/2 lb. Velveeta, cut into cubes
• 2 cups macaroni (or another small noodle), cooked
• 1/2-3/4 cup shredded cheese (I use whatever I have left - cheddar, monterey jack, pepper, etc.)
• 12 Townhouse Crackers, crushed

Directions:
Heat oven to 350°

Heat a saucepan to medium heat and melt 3 Tbsp. of butter. Whisk in flour. Slowly stir in milk. Continue to cook and stir until thick. Mix in ground mustard, salt, and pepper. Add Velveeta and continue to stir until melted. Stir in cooked macaroni noodles. Spray a 2 quart baking dish with cooking spray and add macaroni mixture. Sprinkle with cheddar cheese. Melt 2 Tbsp. butter and mix with crushed Townhouse crackers. Sprinkle on top of casserole. Bake approximately 20 minutes or until bubbly.

If you divide this into 9 servings, then it's 8 WW Points+ per serving.