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
4 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.