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Categories:Viewed: 60 - Published at: 9 years ago
Ingredients
- 34 lb elbow macaroni, cooked (3/4 of a 1lb box)
- 20 ounces bricks of cracker barrel extra-sharp cheddar cheese, cut into chunks (2 bricks)
- 2 cups milk
- 14 cup flour
- 3 tablespoons butter
- 12 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 14 cup parmesan cheese, grated
- salt & pepper
Method
- Add milk to this mixture.
- Add in dry mustard and Worcestershire sauce, salt and pepper to taste.
- Cut 1.5 bricks of cracker barrel cheddar into chunks or grate (speeds melting).
- Put in sauce pan with milk and roux mixture and 1.5 bricks of the Cracker Barrel cheese.
- Heat until completely combined and cheese is melted on a low-medium setting.
- Do NOT boil!
- Boiling will cause a reaction and the cheese will not incorporate with the milk, trust me I made this mistake before.
- Add 1/2 the cooked noodles to the casserole dish.
- Pour 1/2 the sauce mixture over the noodles in dish.
- Grate the remainder of the brick of cracker barrel cheese.
- Use 1/2 of that to top what you have added to the casserole dish.
- Add the remaining noodles and cover with the remaining milk/cheese mixture.
- Add the remaining cheddar and the parmesan to the top of casserole.
- Bake at 350F for 30-40 minutes.
