Post by Darlene on Aug 30, 2010 17:33:27 GMT -5
1 pound elbow macaroni
1 stick butter
1/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
2 cups milk
2 cups half and half (you can use regular milk but the half and half makes it nice and creamy)
1 pound shredded cheddar cheese
1 sleeve saltine crackers
1/2 a stick butter, melted
Cook elbow macaroni to pkg directions, drain and set aside.
Combine flour, salt, pepper and paprika in a small dish and stir together. In the pot you cooked the macaroni in, melt 1 stick of butter. Whisk the flour mixture into the butter til it's combined into the butter well.
Gradually whisk the milk into the butter/flour, try not to let it get lumpy. Add the half and half and mix well, and bring it up to almost a boil. The milk mixture only has to be hot enough to melt the cheese.
Gradually add the cheese, stirring to melt it as you go until all the cheese is melted.
Take the pot off the heat and pour the cooked macaroni into the cheese sauce and stir well. Pour into a greased 9x13 pan.
Preheat oven to 400 degrees.
In a bowl, crumble the sleeve of crackers pretty fine. Drizzle the butter on the crackers and mix it up good. Spread the buttered crackers onto the macaroni.
Bake in the preheated oven for 20 to 30 mins till the topping is nicely golden brown.
Enjoy!!
Note: so you're ready and to speed things along, I would mix up the flour and seasonings and prepare the cracker crumbs ahead of time so once the macaroni is cooked it rolls more quickly.
1 stick butter
1/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
2 cups milk
2 cups half and half (you can use regular milk but the half and half makes it nice and creamy)
1 pound shredded cheddar cheese
1 sleeve saltine crackers
1/2 a stick butter, melted
Cook elbow macaroni to pkg directions, drain and set aside.
Combine flour, salt, pepper and paprika in a small dish and stir together. In the pot you cooked the macaroni in, melt 1 stick of butter. Whisk the flour mixture into the butter til it's combined into the butter well.
Gradually whisk the milk into the butter/flour, try not to let it get lumpy. Add the half and half and mix well, and bring it up to almost a boil. The milk mixture only has to be hot enough to melt the cheese.
Gradually add the cheese, stirring to melt it as you go until all the cheese is melted.
Take the pot off the heat and pour the cooked macaroni into the cheese sauce and stir well. Pour into a greased 9x13 pan.
Preheat oven to 400 degrees.
In a bowl, crumble the sleeve of crackers pretty fine. Drizzle the butter on the crackers and mix it up good. Spread the buttered crackers onto the macaroni.
Bake in the preheated oven for 20 to 30 mins till the topping is nicely golden brown.
Enjoy!!
Note: so you're ready and to speed things along, I would mix up the flour and seasonings and prepare the cracker crumbs ahead of time so once the macaroni is cooked it rolls more quickly.