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Ingredients Jump to Instructions ↓

  1. 1/2 cup butter or 1/2 cup margarine

  2. 1/2 cup all-purpose flour

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon pepper , to taste

  5. 1/4 teaspoon cayenne pepper , to taste

  6. 1/4 teaspoon garlic granules

  7. 2 cups half-and-half

  8. 2 cups milk

  9. 2 (10 ounce) packages sharp cheddar cheese , shredded and divided (I use Cracker Barrel)

  10. 1 (10 ounce) package extra-sharp cheddar cheese , shredded (I use Cracker Barrel)

  11. 1 (16 ounce) package elbow macaroni , cooked

Instructions Jump to Ingredients ↑

  1. In a big skillet, melt the butter over medium-high heat.

  2. Whisk the flour in gradually until the mixture is smooth.

  3. Cook and whisk continually for 2 minutes.

  4. Add in salt, pepper, cayenne, and garlic; stir to combine.

  5. Gradually whisk in half-and-half and milk.

  6. Cook and whisk continually for 8-10 minutes or until mixture is thickened.

  7. Add in half of the sharp cheddar cheese; stir.

  8. Add in all of the extra-sharp cheddar cheese; stir until smooth.

  9. Take skillet off stove burner.

  10. Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.

  11. Sprinkle with the remaining sharp cheddar cheese.

  12. Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top). ?

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