Best Macaroni and Cheese Ever
In college I was a mac and cheese lover. I made some nearly every night of the weekend. However, I never parted with that blue box. I mean really, it was the cheesiest. I would try mac and cheese at restaurants, but they were always so bland that I never attempted to make it myself.
Until now. Until I realized grown up mac and cheese can be amazing. Total comfort food. And, it could be that perfect side dish you are looking for for Thanksgiving.
Don’t think for a second though that only adults will love this mac and cheese. It got four thumbs up from my kiddos- and that’s something huge! Because they only like the blue box stuff too. Until now.
Next time I will have to put more snowflake Ritz crackers on top. There was a little fighting over how many each person ate! I tried to explain that the cook can eat how ever many they want!
- 16 oz elbow macaroni
- 4 Tbsp butter
- 2 cup skim milk
- 1/2 cup flour
- 2 cup heavy cream
- 1 1/2 tsp salt
- 3/4 tsp pepper
- 1/2 tsp dry mustard
- 1 Tbsp worcestershire sauce
- 1/2 lb Gruyere cheese
- 1 lb Cheddar Cheese
- 24 Ritz crackers
- Prepare macaroni according to package directions. Set aside.
- In large pot, melt butter. Add skim milk and bring to near boiling over medium high heat. Reduce heat to medium and sprinkle in flour. Whisk vigorously over medium heat for 1-2 minutes. Mixture should be thick and boiling. Slowly add cream, while whisking. Add in salt, pepper, mustard and worcestershire sauce. Reduce heat to low and continue to stir for about 5 minutes.
- In food processor, shred Gruyere and Cheddar cheese. Add to pot, stir until thoroughly combined.
- Add cooked macaroni to cheese mixture. Pour into a 13x9 dish.
- In large ziploc, crush 14 Ritz crackers. Sprinkle over top of macaroni. Lay 10 crackers on top, spaced evenly.
- Bake in a 375 degree oven, uncovered, for 30 minutes. Enjoy hot!
Copyright Shugary Sweets 2011-2014