MAC AND CHEESE
The base of this mac and cheese is my YiaYia’s recipe and I made a few adjustments adding a few different types of cheese.
Mac and Cheese
Serves 6-8
Ingredients
16 ounce box of Elbow Macaroni Noodles or your favorite
8 Tbsp Butter
6 Tbsp Flour
6 c Whole Milk- warmed
1 ¼ Tsp Sugar
12 Slices White American Cheese
1 ½ c Manchego or Gruyere Cheese, shredded
1 ½ c Mexican Four Cheese, finely shredded
¾ Tsp Salt
¼ Tsp Black Pepper
1 Tbsp Parmesan Cheese
1 sleeve Ritz Crackers, ground
¼ c Fresh Parsley, chopped
Directions
Preheat the oven to 425F
Cook the pasta according to the directions on the box. Drain and place into an 8 x 11 casserole dish sprayed with cooking spray.
Melt 6 tablespoons of butter in a saucepan, add flour and stir for 1-2 minutes; add the milk, sugar, salt and pepper. Bring to a low boil continually stirring until it starts to thicken (looks like melted ice cream 4-5 minutes).
Then turn heat to a simmer and add the American cheese one slice at a time until each piece is melted.
Turn off the burner, stir in Manchego cheese, once melted add the mexican four cheese mixture.
Once the cheese is melted add the sauce to the casserole dish and move it around with a fork to ensure the cheese mixture is spread out evenly over the pasta.
In a medium size bowl add the ritz crackers, parmesan and parsley. Melt 2 tablespoons butter and mix it into the cracker mixture. Top the casserole with the cracker crumb mixture and bake for 20 minutes or until the top is golden brown.
You can also serve this in individual crocks.
