Traditional Baked Macaroni and Cheese

Traditional Baked Macaroni and Cheese 

Blue Ribbon Favorites

1 box of elbow or other dried pasta noodle. (12 ounces)

4 Tbsp unsalted butter

2 Tbsp flour

1 12 ounce can evaporated milk

1/2 cup heavy cream

1 cup 2% milk

1 jar Kraft Old English Cheese

2 cups (divided) shredded cheddar cheese

2 cups (divided) shredded Monterey Jack cheese

1 tsp salt

1 tsp garlic powder

1 tsp cracked black pepper

1 tsp Dijon mustard

3 dashes hot sauce 

Buttered cracker crumbs for topping (1 sleeve Ritz crackers-crushed and 2 Tbs melted butter, dash garlic powder)

Cook pasta according to package directions adding 2-3 minutes extra until noodles are very soft. Drain and set aside.

In a large saucepan over medium heat melt butter. Add flour and stir for 30-40 seconds to cook flour.

Slowly add half of the evaporated milk, heavy cream, and milk, stirring constantly to create a smooth sauce. As mixture thickens, add more cream and milk.    

Add Old English Cheese and melt into the sauce. 

Add 1 cup each of the shredded cheeses (reserving 1 cup of the cheese  for layering), stirring constantly adding an additional 1/4 cup of milk to loosen the sauce if needed. 

When sauce is combined and bubbly, stir in the seasonings and the Dijon mustard, and hot sauce. Turn off heat.

Mix the drained, soft-cooked macaroni noodles into the cheese sauce. Pour HALF of the cheesy macaroni into a buttered 9x13  casserole dish. Cover the first half of the macaroni in cheese sauce with ¾ of the remaining shredded cheeses. Finish by adding the rest of the cheese sauced macaroni to the casserole dish. Top with the last of the shredded cheese. Spread buttered cracker crumbs on top.  (1 sleeve Ritz Crackers crushed with 2 tbs melted butter, dash garlic powder) 

Bake the casserole in a 350 degree oven for 30-40 minutes, or until cheese is melted, lightly browned and bubbling. Serve.