This recipe is very similar to this recipe, but I made a few changes & it was so yummy that I had to share! I'm also happy to share that the family LOVED this take on macaroni and cheese & I loved that it had great flavor! Not just same old mac n cheese, friends! For this super yummy macaroni and cheese, you'll need:
- 24-32 oz uncooked elbow macaroni
- 2 1/4 cups milk
- 3 tbs flour
- 3 tbs butter
- about 2 1/2 cups shredded sharp cheddar
- 1/2 tsp pepper
- 1/2 tsp chili powder
- 1/4 tsp garlic powder (more if desired, I just didn't want it to over power the mac)
- about 1/2 cup crushed cheddar crackers (I used cheez-its, but I've also used goldfish :)
Cook macaroni according to package directions.
Melt butter over medium heat and thoroughly mix in flour. See previous recipe for pics on how to make the roux and sauce. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Lower heat and add 2 cups of cheese until melted. Add pepper, chili powder and garlic powder. Mix thoroughly.
Drain macaroni and add to sauce. Pour in a greased (I use olive oil) baking dish. Sprinkle remaining 1/2 cup of shredded cheese on top. Sprinkle crushed crackers on top of cheese.
Bake in preheated 325 degree oven for 10-20 minutes, until bubbly and cheese is melted.
Our mac has half crackers bc our house is a house divided on liking the crackers. I think they are so yummy, but, ahem, some members of the family prefer no crackers (even though they eat them in the leftovers lol)
Served with fresh broccoli - sooooo goooooood!! Enjoy, Cowtown Friends!
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