Baked Macaroni and Cheese
Ready In: 1 hr 35 mins
Serves: 12
Ingredients
- 1 lb macaroni (uncooked)
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups half-and-half
- 1 (12 ounce) can evaporated milk or 1 1⁄2 cups whole milk
- 2 tablespoons cream of chicken soup
- 8 ounces sour cream
- 4 ounces cream cheese
- 6 cups finely shredded sharp and monterey jack cheese
- 8 ounces sargento six-cheese Italian cheese blend
- 2 teaspoons black pepper
- 2 teaspoons cajun spices
- 2 teaspoons seasoning salt
- 1⁄2 teaspoon white pepper
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon Old Bay Seasoning, seasonsing
- crushed Ritz cracker
- 2 tablespoons butter
Directions
- Set cheeses, butter, milk, and sour/cream cheese to room temperature.
- Cook pasta according to package directions or until al dente 5-6 minutes in lightly salted water.
- When al dente, drain and season the pasta with another pinch of salt and set aside.
- In a medium pot over medium heat, melt butter & stir or whisk in the flour. Stir the entire time for about 1-2 minutes.
- Slowly stir in 1 cup of half-and-half, then the rest of the half-and-half and evaporated milk. Then add the seasonings listed.
- Increase the heat to medium-high so the mixture is steaming. Stir until the mixture is combined and thick enough to coat your spoon so about 10-20 minutes.
- Remove from heat and add in 4 cups of sharp (2 cups) and Monterey jack(2 cups) cheeses and stir until smooth. Add in cream of chicken soup, sour cream, and cream cheese and stir until combined.
- Pour your pasta into the cheese mixture and stir to combine.
- Butter a pan and pour half of the mac n cheese into it. Top with 1 cup of sargento shredded cheeses, 1 cup Monterey, and 1 cup sharp. Layer the rest of the pasta and top with another 1 cup of all cheeses. Melt butter into crushed Ritz crackers and sprinkle onto macaroni.
- Set oven to 350 degrees and bake for 25-35 minutes or until the crackers are golden brown.
- Let cool for about 10 minutes. Enjoy!
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