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Baked Mac & Cheese
Ingredients
- 1 box macaroni (traditionally elbow macaroni, but I like to change it up)
- 2 sticks butter, divided
- 8 oz. cheddar cheese (or cheese blend), shredded
- 1/4 lb. (4 oz.) VELVEETA, cut into 1/2 in. cubes
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 cup flour
- Salt & pepper, to taste
- 1 sleeve Ritz crackers
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Directions
- Preheat oven to 350 & start boiling water for pasta.
- While waiting for water to boil for pasta, melt 1 stick of butter in microwave or on stovetop. While butter is melting, crush up a full sleeve of Ritz crackers. (I do this in quart-size Ziploc Slider bag.) When the butter is fully melted, add in Ritz crackers and toss until butter is absorbed.
- Add pasta to boiling water and cook until tender; drain; and set aside.
- Melt 1 stick butter in a medium saucepan on medium heat. Whisk in flour; cook, stirring constantly, until well-blended. Gradually stir in milk and bring to a boil. Add VELVEETA, stirring frequently, until melted. Add a splash of cream and a handful of shredded cheese, stirring until blended. Repeat alternating between cream and cheese, stirring, until you have used most of the cheese (save the rest to sprinkle on top).
- Put pasta back into pot and pour cheese sauce over; stir until well-mixed. Pour pasta and cheese sauce into a casserole dish or pan, stir in about half of the cracker mixture and salt & pepper. Top with the rest of the cracker mixture & the rest of the cheese.
- Bake for 15-20 min @ 350, or until cracker mix is toasted.
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