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Instructions |
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Preheat oven to 350F. Bring water to a boil with 2 Tablespoons of salt. Add 4 cups elbow macaroni. Reduce heat and cook until tender. While it is cooking start the sauce. When the pasta is finished cooking drain and rinse with water. Be sure to drain water completely before combining with sauce.
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In a deep saucepan melt 1 stick of butter on low heat. Slowly add 4 tablespoons of flour to melted butter. Stir continuously.
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When butter and flour are evenly combined without any lumps Add 4 cups of Milk and 2 cans of evaporated milk slowly while continuously stirring.
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When the mixture starts to thicken slightly, start dropping in the cheese a little at a time while stirring continuously. When all the cheese is melted remove from heat. Add in the macaroni one cup and a time. There needs to be more sauce than what you would actually want because it will be soaked up by the pasta while baking. You may have left over macaroni. Crush 2 sleeves of ritz crackers and crumble a thick layer. Melt 2 sticks of butter and drizzle over crackers. Bake in 350F preheated oven with a piece of aluminum foil placed lightly over the casserole until bubbly. Remove foil and lightly brown crackers.
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Serving
Suggestions |
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Serves a 6-8 unless they are really hungry!!! Will require 4 hours on the treadmill!
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Originally Submitted
8/1/2013
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