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elbow macaroni Cheddar cheese Cheddar cheese three cheese butter flour milk salt pepper garlic powder cracker
Viewed: 96 - Published at: a year agoIngredients
- 1 lb elbow macaroni
- 1 1/2 cups mild cheddar cheese, shredded
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 1/2 cups KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups skim milk
- salt
- pepper
- 1/2 teaspoon garlic powder
- Ritz cracker
Method
- Preheat oven to 350°.
- Boil pasta till al dente, drain.
- Melt butter in sauce pan over low/medium heat, add flour and stir till thick and chunky.
- Add milk and whisk until butter and flour mixture has blended.
- Let cook until milk becomes thick, stirring often.
- Add all cheeses 1/2 cup at a time, whisking until cheese has melted before adding next amount.
- Once all blended and melted add salt and pepper to taste then add garlic.
- Grease an 8x10 casserole dish, pour in pasta and cheese sauce, stir till mixed.
- Break up one sleeve of ritz crackers over the top.
- Bake 20 minutes.
