“Delicious creamy mac and cheese”
READY IN:
1hr 35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Set cheeses, butter, milk, and sour/cream cheese to room temperature.
  2. Cook pasta according to package directions or until al dente 5-6 minutes in lightly salted water.
  3. When al dente, drain and season the pasta with another pinch of salt and set aside.
  4. In a medium pot over medium heat, melt butter & stir or whisk in the flour. Stir the entire time for about 1-2 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Pour your pasta into the cheese mixture and stir to combine.
  9. 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.
  10. Set oven to 350 degrees and bake for 25-35 minutes or until the crackers are golden brown.
  11. Let cool for about 10 minutes. Enjoy!

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