Baked Mac and Cheese

Make this anytime, but definitely put this on your Thanksgiving menu! Best baked Mac and cheese, I’ve ever made! The topping is a 10/10! So creamy, velvety, and cheesy inside, with a little crunch from the topping!

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Ingredients:

• 3 tbs. butter

• 2 tbs. flour

• 1 to 1/2 cups of milk or half & half

• 1/2 tsp. ground mustard

• 1/2 tsp. sugar

• Kinders cracked pepper parmesan (if you don’t have this, just add S&P, a. little parmesan and a pinch of garlic powder)

• 8-10 oz. velveeta cheese

• 8oz. shredded sharp cheddar

• 3/4 of a 1 lb. box of elbow noodles

• 1 small pack of ritz crackers (about 14 crackers)

• 1/4 cup of bread crumbs

• 1/4 cup Parmesan Cheese

• Salt and pepper to taste

Here’s how to make it:

To a Pot, bring water to a boil, salt it and add elbow noodles. Cook until done, drain and sit aside. To the same pot add 2 to 3 tbs. of butter, let it melt and sprinkle in flour, whisking to combine. Cook for about 1 minute until golden brown, whisking often. Then add in milk or half and half and whisk until smooth and creamy.

Next add in your velveeta ( I cut mine into cubes so it would melt faster) and 1 cup of your sharp cheddar cheese.

Add in ground mustard, sugar, cracked pepper parmesan and stir until cheese is fully melted and a sauce like consistency!

Add cooked noodles back in and stir until combined. Transfer to a 9x13 baking dish and top with other cup of shredded sharp cheddar.

Topping:

Add 1 to 2 tbs. melted butter to a bowl and crush up ritz crackers. Add those in as well as bread crumbs, Parmesan, salt and pepper, stir until combined and sprinkle on top of Mac and cheese.

Bake at 350 for 30 mins, putting it under the broiler for the last 2 minutes. Enjoy!!