Here is our family favorite:
Creamy Mac n Cheese: 1/2 cup butter, 1/2 cup all-purpose flour, 1/2 teaspoon sea salt, 1/2 teaspoon pepper, to taste, 3 cups milk, 2 (8 ounce) pkgs sharp cheddar cheese, shredded, 1 (8 ounce) pkg mozzarella cheese, shredded, 1 (16 ounce) pkg elbow macaroni, cooked el dente, ½ to 1 pkg roll Ritz crackers, finely crumbed. In a big skillet, melt the butter over med-hi heat. Whisk in flour until the mixture is smooth. Continue cooking and whisking for @ 2 minutes. Add the salt and pepper. Continue stirring. Whisk in the milk. Cook for approx. 6-8 minutes. The mixture will thicken. Slowly add the cheeses in. Continue stirring until the cheese is melted. Lower the heat and stir @ another minute. Remove the skillet from the burner. Mix together the cooked macaroni and the cheese mixture. Add the ½ pkg cracker crumbs to the top. Let sit for 3-5 minutes. Serve. For baked Mac n Cheese, once the pan has been removed from the burner, place and spread the macaroni and cheese mixture into a 9x13 pan that has been coated on all sides with butter. Add 1 package of Ritz cracker crumbs evenly over the top. Sprinkle lightly with any extra cheddar cheese you have on hand. Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top.
Last edited by NanaCsews2; 03-03-2013 at 11:12 PM.