Mac and Cheese
- 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
- Heat oven to 350 and spray a 9x13 pan.
- Prepare macaroni and set aside back in a large pot.
- Measure out the other ingredients and have them ready for the saucepan.
- Melt 6 tbsp butter over medium heat in a medium saucepan.
- Whisk in flour and cook 2 minutes, stirring constantly.
- Gradually add milk and cook until mixture boils and thickens, stirring constantly.
- Be patient, it will thicken.
- Add Velveeta until melted and stir in shredded cheddar until blended.
- Pour over the macaroni in the larger pot and blend.
- Pour into 9x13 pan.
- Melt remaining 2 tbsp of butter and stir into crushed crackers.
- Add more crackers if necessary to soak in butter (I probably doubled the crackers).
- Sprinkle over the mac and cheese.
- Heat in oven for 20 minutes or until bubbly.
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
3.5.3251