Ingredients 1/2 cup butter or margarine 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground red pepper 1/4 teaspoon granulated garlic 2 cups half-and-half 2 cups milk 2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided 1/2 block velvetta cheese 1 (10-ounce) block extra-sharp Cheddar cheese, shredded 1 (16-ounce) package elbow macaroni, cooked Preparation Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt and next 3 ingredients. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8 to 10 minutes or until thickened. Add Velvetta and melt. Stir in half of sharp Cheddar cheese. Stir in extra-sharp Cheddar cheese until smooth. Remove from heat. Combine pasta and cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining sharp Cheddar cheese. Bake at 350° for 20 minutes (bake 15 minutes longer for a crusty top). Prep: 35 min., Bake: 35 min. you can also add crumbled ritz crackers to cheddar to top for extra crunch
Posted on: Mon, 10 Nov 2014 16:53:16 +0000
Trending Topics
Recently Viewed Topics
© 2015