Yields:
8 Servings
Difficulty: Medium
Cook Time:
25 Mins
When the weather turns cold outside I enjoy indulging in some comfort foods. One of my favorite dishes is my Baked Macaroni and Cheese. I usually make a large pan of it for our annual family Christmas party and the kids really like it. This recipe is rich and creamy and will satisfy your appetite too. It’s made with cheddar cheese and milk and gets baked in the oven for a while to create a crispy cracker crust. This year I baked it in my decorative individual ceramic crocks to make it festive and fun for the holidays. Happy Cooking!
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Ingredients
Adjust Servings
Instructions
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Preheat oven to 375* Bring a large pot of water to a rolling boil, add 1 t salt. Once boiling, add the elbow macaroni and cook until tender, about 10 minutes, stirring occasionally. Drain macaroni in a large colander in kitchen sink and set aside.
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In a large saucepan combine the cornstarch, salt, dry mustard and pepper. Using a whisk, stir in the milk and butter until smooth. Stir constantly on medium heat until it comes to a boil. Boil sauce for 1-2 minutes, stirring constantly. Remove sauce from heat.
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Set aside 1/2 cup of the cheddar cheese. Add the remaining cheese to the hot sauce and stir until melted. Gently add the cooked elbow macaroni to the cheese sauce and stir until blended. Pour into a greased 2-quart casserole dish or into individual ceramic crocks.
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Place 12 Ritz crackers in plastic bag and crush with a rolling pin. Shake in 2 T melted butter and 1/2 cup of cheddar cheese. Sprinkle topping over casserole dishes. Bake at 375* for 25 minutes. Let cool for 5-10 minutes before serving.
