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Macaroni and Cheese

Macaroni and Cheese

OK here it is! Here’s my baby!! For years, I tried SO many macaroni and cheese recipes. I wanted a really really good classic version that my kids would grow up with and want to cook for their kids. A version that once they’re grown, they will request this dish when they visit home! I finally came up with this one, and it’s the keeper!

Macaroni and Cheese

Macaroni and Cheese 

Erica
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Ingredients
  

  • 8 oz elbow macaroni
  • 3 T unsalted butter divided
  • 2 T flour
  • 2 ½ c milk not skim milk – use 1 or 2%
  • 2 oz Velveeta
  • 2 c shredded sharp cheddar cheese
  • 1 T Grey Poupon Country Dijon mustard
  • ½ t kosher salt
  • pinch fresh cracked pepper
  • ½ c crushed Keebler Club crackers or Ritz

Instructions
 

  • Cook the macaroni in heavily salted water to 1 minute less than the package says to cook for al dente.
  • In the meantime, melt 2 T butter over medium heat. Whisk in the flour until smooth and bubbly. Cook 1 minute. Slowly add the milk, whisking constantly until smooth. Remove from heat and add the cheeses, mustard, salt, and pepper. Stir until cheese is melted. Add macaroni. Transfer to greased 2-qt baking dish. Melt remaining 1 T butter and toss with crushed crackers. Sprinkle the buttered cracker crumbs over the macaroni. Bake, uncovered, at 350 for 25-30 min until bubbly and golden brown.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!

~✿♥✿~

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