The best mac & cheese - part deux - part of the perfect school lunch.

Let me start by saying I did NOT steal these trays from my teaching days. I actually purchased them at a Mikasa Outlet store about six years ago. This picture is pretty much the most perfect looking school lunch, minus the Otis Spunkmeyer chocolate chip cookie (my absolute favorite).

Macaroni and cheese is clearly one of the best foods in the world. I should know, I've been out in that big world, like to Niagara Falls-to the Canadian side-and to Tijuana, Mexico-TWICE. So obviously, I know things about the world firsthand, including food. Some may argue that Velveeta is nasty and unworthy of being in mac and cheese. Those people probably have other crazy thoughts too, and I'm not talking about the kind you hope your crazy friend comes up with on a Saturday night that involves $20 and a tank a gas. Regardless, I serve this mac and cheese with everything, from filet mignon on New Year's Eve to hot dogs at a BBQ. I've also found that if you keep a few trays of it in the freezer, you'll always have a last-minute go-to gift, just add a bow and wait for the gracious thank you card to arrive.

The recipe calls for Ritz crackers. Considering that I am quite the fancy person, I use original flavor Pretzel Flips, although I've been known to slum it with crushed pretzels and Ritz crackers. I also recommend doubling this recipe, because it's that freakin good. Enjoy, because everyone else who has had it with me has!

Here is the recipe, from www.kraftfoods.com

Prep Time: 20 min
Total Time: 40 min
Makes: 5 servings, 1 cup each

1/4 cup (1/2 stick) butter or margarine, divided

1/4 cup flour

1 cup milk

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up

2 cups (8 oz.) elbow macaroni, cooked, drained

1/2 cup KRAFT Shredded Cheddar Cheese

1/4 cup crushed RITZ Crackers (PRETZEL FLIPS are way better)

PREHEAT oven to 350°F. Melt 3 Tbsp. of the butter in medium saucepan on low heat. Add flour; mix well. Cook 2 min., stirring constantly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add VELVEETA; cook until melted, stirring frequently.

ADD macaroni; mix lightly. Spoon into lightly greased 2-qt. casserole dish; sprinkle with shredded cheese. Melt remaining 1 Tbsp. butter; toss with cracker crumbs. Sprinkle over casserole.

BAKE 20 min. or until heated through.