Mac and Cheese
 
Ingredients
  • 1 lb elbow macaroni (prepared al dente, I used Barilla)
  • ½ cup butter
  • ½ cup flour
  • 2 cups milk
  • 1 lb Velveeta (cut into chunks, reduced fat works)
  • 1 cup shredded cheddar cheese
  • 12 Ritz crackers - crushed
Instructions
  1. Heat oven to 350 and spray a 9x13 pan.
  2. Prepare macaroni and set aside back in a large pot.
  3. Measure out the other ingredients and have them ready for the saucepan.
  4. Melt 6 tbsp butter over medium heat in a medium saucepan.
  5. Whisk in flour and cook 2 minutes, stirring constantly.
  6. Gradually add milk and cook until mixture boils and thickens, stirring constantly.
  7. Be patient, it will thicken.
  8. Add Velveeta until melted and stir in shredded cheddar until blended.
  9. Pour over the macaroni in the larger pot and blend.
  10. Pour into 9x13 pan.
  11. Melt remaining 2 tbsp of butter and stir into crushed crackers.
  12. Add more crackers if necessary to soak in butter (I probably doubled the crackers).
  13. Sprinkle over the mac and cheese.
  14. Heat in oven for 20 minutes or until bubbly.
Notes
This serves 10-12 people with other food. Cut recipe in half if making for a smaller dinner.
Recipe by Take 10 With Tricia at https://take10withTricia.com/2014/08/mac-and-cheese.html