OK here it is! Here’s my baby!! For years, I tried SO many mac n cheese recipes. I wanted a really really good classic version that my kids would grow up with and want to cook for their kids. A version that once they’re grown, they will request this dish when they visit home! I finally came up with this one, and it’s the keeper!
Macaroni and Cheese
- 8oz elbow macaroni
- 4 T unsalted butter, divided
- 3 T flour
- 2 ½ c milk (not skim milk – I use 1 or 2%)
- 3 oz Velveeta
- 2 c shredded sharp cheddar
- 1 T Grey Poupon Country Dijon mustard
- ½ t kosher salt
- pinch fresh cracked pepper
- ½ c crushed Keebler Club crackers or Ritz
Cook the macaroni in heavily salted water to 1 minute less than the package says to cook for al dente.
In the meantime, melt 3 T butter. Whisk in the flour until smooth and cook 1 minute. Slowly add the milk, whisking constantly. Cook, stirring, 2 minutes – do not want it too thick or the whole dish will come out dry. Remove from heat and add the cheeses, mustard, salt, and pepper. Stir until cheese is melted. Add macaroni. Transfer to greased 2-qt baking dish. Melt remaining 1 T butter and toss with crushed crackers. Sprinkle the buttered cracker crumbs over the macaroni. Bake, uncovered, at 400 for 15-20 min until bubbly and golden brown.